Monday, 6 October 2014

Classic Blueberry Muffins

Hey Guys! I've just flown back to London for my first year of university and was at my local Starbucks and picked up their white chocolate and raspberry muffin. I have to admit - I'm not that much of a muffin person. Its not that I have anything against muffins, but I mean if I'm going to treat myself I'd usually go for a cupcake or anything smothered in chocolate. But hey, I decided to go for something different and thats how we ended up here.

Blueberry Muffins


I have to say, I was definitely not disappointed. For some reason, I think of muffins as a treat that is associated with the colder months and the autumn/winter seasons. Maybe thats why I enjoyed it so much, since being back in chilly London is a big change from the heat in Hong Kong.

Blueberry Muffins

Anyway, back to the muffin...I really enjoyed the crumbly top and the coarser texture compared to a cupcake and I felt that there was more of a hearty flavour which was welcome due to the cold.

So here it is, a recipe post on muffins. I decided to not recreate the one I had but decided to start with a classic since I'm no expert; so here is it - my blueberry muffin recipe.

Blueberry Muffins

I was genuinely pleased with the outcome of these. They had a nice rise and taste but I do feel that they didn't exactly have the crunchy top I was looking for but they more than made up for that in flavour!

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 18 muffins

Ingredients: 
1/2 cup butter at room temp
cup granulated sugar
large eggs
teaspoon vanilla
teaspoons baking powder
1/4 teaspoon salt
cups plain flour
1/2 cup milk
2 1/2 cups fresh blueberries (or frozen blueberries)


Method: 

Heat oven to 190C/375F.

Grease 18 regular-size muffin cups.

In a  bowl, mix the butter until creamy. Add the sugar and beat until pale and fluffy.

Add the eggs one at a time, beating after each addition.

Beat in the vanilla, baking powder and salt.

With a spoon, fold in half of the flour then half of milk into batter the the other half of the flour then the milk. 

Fold in the blueberries and spoon mixture into muffin cups.

Bake 15 to 20 minutes, until golden brown and springy to touch.

Recipe Source: food.com


Blueberry Muffins