Who doesn’t love blueberry muffins? Honestly speaking this was the first time I ever made Blueberry muffins. My first impression was “Oh I think this is a Fail”, then one of my housemate said she loves it. I also brought some for work and so far all positive feed backs from my colleague’s.
I saw some variations with blueberry recipes online, some added crumbles on top, some with mixed berries and some with seeds in it. As its my first blueberry muffin, I just stick to the old style blue berry muffins.
Let’s get it on!
Here’s what you’ll need:
1 stick (1/2 cup) margarine or butter (softened)
1 cup Sugar
1/2 cup milk
1 tbsp. baking powder
2 cups fresh blue berries (If using frozen, thaw it for at least 30 mins.)
1 tsp. cinnamon powder
1/2 tsp. salt
Let’s start cooking!
1.) Preheat you oven at 200 F. or 400C
2.) Sift together your dry ingredients and whisk to mix. (Salt, Baking Powder, Flour, Cinnamon powder).
3.) In a bowl beat together the butter and sugar until it become lighter.
4.) Add the eggs mix until well incorporated.
5.) Add the milk mix until well incorporated.
6.) Split the dry ingredients into 3 batches and add by batch.
7.) Scoop to cupcake molds/tray.
8.) Bake for 20-25 minutes or until toothpick comes out clear when inserted.
9.) Let the muffins rest on a wire rack and let it cool.
Voila! No fuss blueberry muffins ready to serve! I guess the muffins just got better the day after I made them, as the sourness of the berries is more tolerable than yesterday.
I hope you try this recipe and let me know what you think of it.