CUPCAKES & MUFFINS

Blueberry Muffins


Am going back to school this coming July! Will be juggling with work and part time studies, looks like I’ll have even less time for baking than I already have currently. Promised myself to do a proper layered cake before my programme starts…I better!!

Had a tight week, didn’t had time to whip up something extravagant, so just bought a box of blueberries randomly, hoping that I’ll find something for my baking fix. This recipe is surprisingly rewarding. The ingredients list look humbly normal, no fanciful walnuts or streusel toppings but it tastes really good. The texture is cake-like tender despite being a muffin. The blueberries I bought were kinda sour but I’m cool about it, complements the sweet cake really well.

Blueberry Muffins (adapted from Martha Stewart’s Martha Stewart’s Baking Handbook)
(makes 12 standard size muffins)

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Ingredients:
You will need:
113g unsalted butter, room temperature plus more for the pan
280g all-purpose flour
1 1/2 tsps of baking powder
1/2 tsp of salt
2 cups of blueberries, fresh or thawed if frozen (270g for me)
200g sugar
2 eggs
2 tsps pure vanilla extract
120ml milk

Method:
1. Preheat oven to 190°C. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Working over the bowl, toss with blueberries in a fine sieve with about 1 1/2 tsps of the flour mixture to lightly coat; set aside the flour mixture and blueberries.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 mins. Add the eggs, one at a time, beating until combined. Mix in the vanilla.
3. With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating until just combined; do not overmix. Using a rubber spatula, fold in the blueberries. Divide the batter evenly among the prepared muffin cups.
4. Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 mins. Transfer the pan to a wire rack to cool 10 mins. Turn the muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

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