Blueberry Muffins (Preparation Time: 40 minutes; Serves 3-4)

Christmas is magical!

White and red never look so colorful….no other time of the year makes you want to listen to Jingle bells, Jingle bells, Jingle all the Way.. a thousand time over, and then just once more…..every Christmas tree looks prettier than the other one you saw just five minutes ago… can always spot Santa Claus even far away down the street and jubilantly call out “Look there…..its Santa Claus!” ….AND the inviting aroma of a warm, fresh baked cake in the oven is heavenly, isn’t it?……take a breath, close your eyes, raise your nose….can you smell it?

….Merry Christmas! 

To celebrate this magical month, I will post a series of cakes and cookie recipes that will brighten your spirits. Do try them and let me know how it fared…


  • 3 cups all-purpose flour
  • 1 and ½ cups of white sugar
  • 1 tsp salt
  • 3 tsp baking powder
  • 2/3 cup of vegetable oil
  • 2 eggs
  • 2/3 cup milk
  • 2 cups of fresh blueberries
  • 2/3 cups brown sugar
  • 2 tbsp butter
  • ¼ cup flour
  • ¼ tsp cinnamon


  • Preheat the oven to 400 deg F (200 deg C); grease a muffin tray or line it with muffin liners

  • Combine the flour, sugar, salt and baking powder ( also spray/spread some oil in the bowl before mixing the ingredients, as the final batter is sticky and may be difficult to take off)

  • In a bowl, beat the eggs, add oil and milk, and combine this with the flour mixture (basic rule for good muffins – do not over mix)

  • Wash the bluberries and coat them with about 1 tbsp flour (this prevents them from sinking to the bottom), gently fold in the blueberries in the batter, be careful not to crush them (again, do not mix too much)

  • Fill muffin cups almost to the top, and sprinkle with streusel (too much topping might cause the blueberries to sink)

  • To make streusel topping: Mix together 2/3 cups brown sugar, 2 tbsp butter (at room temp), ¼ cup flour and ¼ tsp cinnamon, with a fork to get a crumbly mix

  • Bake for 18-20 minutes or until done

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