When there is discount for fruits at the supermarket, you bet I will be one of the many who will take advantage of it. So into the basket went 2 packs of blueberries and kiwi fruits.
The breakfast supplies have run out and how apt to bake something simple and perhaps (depends on how much sugar you want to add) healthy.
This is taken from Keiko’s Okashi: sweet treats made with love.
120g cake flour
1tsp baking powder
100g fresh blueberries
50g unsalted butter, softened
40g brown sugar
30g castor sugar
1 egg, about 65g
60g cold fresh whole milk
1. Make crumble topping. Combine ingredients in a bowl and mix with your fingers until mixture resembles coarse breadcrumbs. Chill in the refrigerator until use.
2. Preheat oven to 180C. Sift flour and baking powder twice. Set aside 18 blueberries.
3. Beat butter with an electric handheld mixer until soft and creamy. I only have standmixer and it poses quite a problem since the portion is a tad too little for the beater to ‘catch’ the butter. Add both sugars and beat until mixture is light and fluffy. Add egg and beat until well-combined.
4. Add 1/3 of flour and fold in with a spatula. Add half of milk and continue to fold batter gently. Add another 1/3 of flour and fold in, followed by the remaining milk. Add remaining flour and fold through, but do not over-mix. Add remaining blueberries and fold in gently.
5. Line muffin tray with muffin paper cases (I don’t have nice ones at hand!). Spoon batter into cases until about 3/4 full. Divide the 18 blueberries among each muffin, then sprinkle crumble topping over. Bake for about 25-30 minutes (I need 10 minutes more) or until muffins have a springy texture when pressed gently.
6. Leave muffins to cool on a wire rack. They are best served warm and consumed the day they are baked, or the day after. If not consuming immediately, store in an airtight container and refrigerate for up to 4 days or freeze for up to 2 weeks.
The hungry Mama could not resist and took the first bite.