Whole Wheat Blueberry Muffins

Summer's is slowly winding down. Although the humidity has'nt given up, if you take a hard look at the trees outside you cannot miss the random yellow or orange leaf, hushing in autumn. And that, my pal, is enough excuse for me to not turn off the oven!! When you get hooked to baking, this is what happens. All you need is an excuse. Tee hee.

Weather is just one of the umpteen number of factors (read excuses) that automatically make my hand clasp the whisk and the oven mitts. These days it's my toddler! He's begun enjoying muffins after having eaten them at his playschool. Thank God for that...and that too right in time when I bought my new muffin pan, which I inaugurated by baking a batch of Carrot Muffins. This time around I decided I will pack in a punch of anti-oxidant rich blueberries.

The very idea of feeding him something as wholesome as a muffin that's home-made, with whole wheat and fruit, every morning with a cool glass of milk or juice for his breakfast has totally captured me. And, I am sure it sounds interesting to you too, does'nt it?

Oh, and I simply had to throw in those dainty, red raspberries for the picture. They're so photogenic, I tell you...they livened up the frame almost instantly!


Ingredients
3/4 cup Whole Wheat flour
3/4 cup Granulated Sugar/Regular Sugar
3/4 cup Butter, unsalted, at room temperature
A pinch of Salt
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp Vanilla extract
1 Egg
1/2 Cup Fresh Blueberries, washed (If you opt to use frozen berried, defreeze, wash and drain them of all the water before using)

Method
- Preheat oven to 350F
- Spray/Oil over muffin pan and set aside
- Sift the whole wheat flour, salt, baking powder and baking soda into a large bowl
- Cream together butter and sugar
- Beat the egg in another separate bowl and add it to the creamed butter-sugar mixture
- Toss in the vanilla extract to the above wet mixture
- Now, slowly stir in this wet mixture into the flour and mix until its makes a thick batter
- If the batter is too thick you could add a few spoons (Just a FEW - Do Not over do because you should not have runny batter. Don't EVER go there!) of milk to make it smooth
- Fold in the blueberries using a spatula into the batter
- Line prepared muffin pan with paper baking cups and pour batter into each, upto about 3/4th of the cup. (I have used a pan that has a 1 3/4 inch (4.5cm) base diameter)
- Bake for about 30 minutes or until a toothpick comes off clean out of the center
- Cool completely and serve

Makes 8 moist muffins