Best blueberry muffins

I have tried a few recipes for blueberry muffins and nothing came close to this particular one. When I first looked at the title, I was a tad skeptical. Best blueberry muffins? I understand that tastebuds differ from person to person and to term a recipe the best can be a bit too bold. But as usual, I’m curious and took this opportunity to get the girl to bake with me.

As with many recipes that I’ve tried, I tend to reduce the amount of sugar. And I prefer to use raw sugar instead of caster sugar. And I feel, the key to this recipe is to use a lot of blueberries; don’t save on these fruits. Another point to note: dry them completely after you washed them.

To create a tangy taste, I added the zest of one lemon.

Ingredients:
2 cups (240 g) all-purpose flour
2 tsp baking powder
¾ tsp salt
2 large eggs (approx. 55 – 60 g each)
2 tsp vanilla extract
¾ cup (130 g) caster sugar (I used raw sugar)
1 stick (115 g) unsalted butter – soften at room temperature
½ cup (120 ml) milk
2¼ cups (250g) fresh blueberries

Zest of one lemon

Topping:
2 tbsp raw sugar – sprinkle on top

Makes 12 muffins

Preheat your oven to 190°C.


Line your muffin tin with 12 muffin liners. The little one could surely assist at this stage. Remember to get her to count!

Sift the flour, baking powder and salt together. Set aside.

In a large mixing bowl, cream the softened butter and sugar together with a stand mixer or electric hand mixer for 2 mins, until pale and fluffy.


Add in one egg at a time and beat until well incorporated. Scrap down the sides of the bowl if necessary. Add in the vanilla extract and mix until combined.

Add in 1/3 of the flour mixture and beat a low speed, follow by 1/3 of the milk. Alternate the flour and milk until both are well incorporate into the batter. Mix until just combined and do not over mix.



Add in the blueberries and use a spatula to fold into the batter gently.

Scoop a big dollop of the batter into each muffin liner, filling them to almost the top.


Sprinkle generously the raw sugar on top of each muffin and bake for 25 mins or until a skewer inserted comes out clean.


Let them cool in the pan for 10 mins before removing.

It’s almost certain that there will always be some heart-stopping moments when you are baking with little ones. Batter poured out of the mixing bowl, sugar sprinkled unto the floor, etc. I’ve to constantly remind myself that she’s still working on her motor skills and I need to be more gracious. Not easy, especially for a person who likes her kitchen to be clean and neat.

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I really do like this recipe. The muffins turn out soft and moist and not too sweet. In fact, the sweetness comes more from the blueberries than the sugar. The mom aka critical good reviewer came and I offered her one. Got her 👍👍 for this recipe.


Perhaps you might want to bake this with your kids as well? 😉 Happy baking!

 

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2 thoughts on “Best blueberry muffins

  1. I love blueberry muffins! But the kids…think they don’t like it. Do you have a favourite banana or chocolate or banana choc muffin recipe? Oh and do you prefer Origins flour over Prima? (I’m hopeless at baking….)

    • Ah. Faith doesn’t like blueberries but like them when they are in the form of a muffins. Hah! Ok, I shall work on getting the muffin recipe that you mentioned. Have not been baking those so better not recommend. I prefer origins because they are organic products. Since the kids are eating, I thought organic is better. Otherwise Prima is good too! I do use Prima.. 😀

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