This is the first time I bought blueberries from the supermarket. It has never occurred to me to eat this fruit as it is not as common as strawberries or even cherries. I bought them specially to bake blueberry muffins. I've came across several blueberry muffin recipes but have never had the chance to try it.
I made this batch of muffins for breakfast this morning. The recipe is adapted from Annie Bell's Gorgeous Cakes, Plum Muffins. I took this recipe as it's the only recipe where I have all the ingredients on hand. The muffins lack the fragrance and sweetness as compared to the banana-raisin oat bran muffins I made the other day. They tasted rather "plain and simple", if not for the vanilla essence I added. The blueberries were sweet, and although they were rather small berries, they were quite juicy. Judging from the "nil" comments or lack of enthusiaism from my kids, I believe I'll have to try out other recipes. Nevertheless, these muffins are certainly soft and moist and went very well with a cup of coffee.
(makes 6 big muffins)
2 teaspoon baking powder
1/2 teaspoon salt
30g butter, melted
1 teaspoon vanilla essence
1 cup fresh blueberries
- Preheat oven to 200 degC.
- In a large bowl, stir together flour, sugar, baking powder and salt.
- In another bowl, whisk the egg, then add in the milk and butter. Mix well.
- Add the wet ingredients to the flour mixture and stir until just incorporated. Do not over mix.
- Fold in the blueberries. Spoon the batter into muffin cups/liners and bake for 20 to 25mins, or until risen and lightly browned.