Young children are fickle-minded when it comes to food. Sometimes, they might like a certain food to bits and then all of a sudden, they declare that they hate it. Faith used to be able to gobble up a bowl of blueberries all by herself and then one fine day, she rejected them. It’s frustrating, to say the least. And I so wanted her to appreciate this fruit again.
So, to get her to consume them again, I have to hide the blueberries. Since we were running out of food for breakfast, I thought I might as well bake a batch of blueberry muffins.
The recipe is taken from Hummingbird Bakery whose Red Velvet Cake I like. However, I replaced the sugar with raw sugar and cut down the amount to 1 cup. The end result is that the muffins aren’t too sweet but that’s fine by me. ,
I also find that the toddler is more willing to eat what she has helped to bake and when she consumed the muffin this morning, she was happy and exclaimed that it was delicious. Effort paid off!
This batch yields about 18 muffins and they are obviously too much for our small family. Well, we can always freeze the rest for future consumption. The next time I bake these muffins, I might add a tablespoon of lemon zest just to enhance the taste. 😉
2 3/4 cups all-purpose flour
1 3/4 cups sugar
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups buttermilk
1/2 tsp pure vanilla extract
70g unsalted butter, melted
2 cups of blueberries
Yields about 18 muffins if you are using a standard-sized cupcake tin
- Preheat the oven to 170C.
- Put the flour, sugar, salt, baking powder and baking soda in a electric mixer with a paddle attachment and beat on slow speed.
- Put the buttermilk, egg and vanilla into a bowl and mix to combine. Slowly pour the flour mixture and beat until just incorporated.
- Pour in the melted butter and beat until the butter has just been incorporated, then turn the mixer up to medium speed and beat until the dough is even and smooth.
- Gently fold in the blueberries with a wooden spoon until even dispersed.
- Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes or until golden and a skewer inserted in the centre comes out clean. Let the muffins cool slightly in the pan before turning out into a wire rack to cool.