Blueberry Muffins
I regularly question myself about what I want to do with my life and today I find myself questioning why I tend to “quit” so easily. I have always resonated with the Emperor from the classic tale “The Emperor’s New Clothes”, not in terms of his pride but how he was never satisfied no matter how many beautiful clothes he had, which eventually led to his embarrassing downfall. This is not in regards to tangible items (because let’s not talk about all the clothes I bought during lockdown), but I tend to start a new hobby / activity and leave it soon after. This pandemic has definitely shone a light on this bad habit of mine… Am I the only one?
However, I know for sure that my love for baking has never stopped. So here I am today, bad grammar and poor writing aside, I wish to reignite my love for my blog and to keep sharing my love for baking with you. I must say that all your comments and feedback really do make me very happy 🙂
Today, I’ve got a lovely blueberry muffin recipe which is great for breakfast and/or with coffee. I am not a big fan of berries, but I somehow always get blueberry muffins during my morning coffee runs. Maybe it’s the enticing look they have – blue purple bursts soaked into the muffin… I love it especially when they are covered lightly with icing sugar since I always take my coffee without sugar. Heaven!
If berries aren’t your thang too, then I’m sure you will like my other muffin recipe, Apple Crumble Muffins. Yes you read it write, CRUMBLE!
As always, I hope you enjoy this blueberry muffin recipe! 🙂
Blueberry Muffins
Ingredients
- 60 g Vegetable Oil
- 75 g Unsalted Butter , softened
- 170 g Caster Sugar
- 2 Eggs , large
- 1 tsp Vanilla extract
- 140 ml Milk
- 265 g All-purpose Flour (extra for dusting)
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 180 g Blueberries
- Granulated Sugar / Icing Sugar (optional for topping)
Instructions
- Preheat the oven to 180 degrees Celsius. Line a muffin pan with muffin liners.
- Wash and pat dry the blueberries. Lightly toss to coat the blueberries in a bowl with flour. Leave aside.
- Sift the flour, baking powder and salt together into a bowl. Leave aside these dry ingredients.
- Cream the softened butter, oil and sugar in a large mixing bowl with an electric mixer until pale and smooth, around 4 minutes. Add the egg and the vanilla extract into the mixture, continue mixing to incorporate.
- Add 1/3 of the dry ingredients and 1/2 of milk into the large mixing bowl. Fold until just combined. Repeat the process with another 1/3 of the dry ingredients and 1/2 of the milk. Do one last fold procedure with the remaining 1/3 dry ingredients. Just as the batter is just about to come together (you should still be able to still see a little flour), then add the blueberries in and fold just to combine.
- Using an ice cream scoop or 2 spoons, scoop the batter evenly in your prepared pan – filling 2/3 of the muffin liner. * (optional: sprinkle some granulated sugar on top before baking) Bake for 22-25 minutes, or until a clean toothpick comes out when you insert it into the centre of the cupcake. Let the muffins cool for 10 minutes.
Notes
