Tuesday, July 8, 2014

Blueberry Muffins

That's ginger having cake crumbs :P

So I noticed I haven't been posting recipes at all lately. But today is day finally haha. So I tried blueberry muffins yesterday and I swear this muffin is the best one ever. Even my cat loved it :P
The best muffins are eaten slightly warmed with softened butter. Ahhh perfect bliss I tell you. The sweetness of the blueberries just blend in perfectly along with the moist sponge and topped with warm butter, which just sort of ties up all the flavours bursting your mouth with sweetness.
And what I like about baking muffins is that they are totally hassle free to make, all you have to do is mix it all up and ta-daaa you're good to go.


1 cup fresh ripe blueberries
(Apparently in my country we don't get fresh blueberries, so I used the American Garden Blueberry Topping which are available in tins)
2 cups flour 
1 cup sugar 
2 1/2 tsp baking powder 
1/2 tsp salt
2 large eggs, room temperature 
1/2 cup buttermilk 
(For those who don't have buttermilk, mix milk with 1 tbsp vinegar and use it after five minutes)
1/3 cup vegetable oil 
1 1/2 tsp vanilla  
Coarse sugar for dusting

You will also need
Muffin/cupcake liners, regular muffin tin (12 muffin capacity), 2 mixing bowls, whisk

Prep Time: 15 Minutes Cook Time: 20 Minutes Total Time: 35 Minutes Servings: 12 standard size muffins
Line a standard size muffin tin (12 muffins) with muffin/cupcake liners, or lightly with non stick cooking spray. 

In a mixing bowl, sift together flour, sugar, baking powder, and salt.

In another mixing bowl, whisk together eggs, buttermilk, vegetable oil and vanilla.

Mix wet ingredients into dry using as few stirs as possible; you want slightly lumpy batter, a few streaks of flour are fine. Do not over-mix.

Fill each cup all the way to the top with batter. I find the easiest way to do this is by using an ice cream scoop. One generous scoop of batter will fill each muffin cup.
Now what I did was I didn't mix the blueberry topping in the whole batter I used it in the centre while filling up my muffin tray. But for those who are using fresh blueberries they can mix everything in the batter. But be careful don't overmix.

When the pan is filled with batter, sprinkle the top of each muffin lightly with coarse sugar. This will add some sweet sparkle and texture to the top of each muffin.

Bake muffins for 10 minutes. Turn the muffin tin around (180 degrees) and continue to bake for 5-10 minutes more, or until the muffin tops are golden and springy to the touch. Start testing after 5 minutes, and take them out as soon as they turn springy... don't overcook them, or they'll become dry.

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