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.

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

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.


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!



[Foodie Fridays] Mini Hamburgers


Sensory play gets real when you involve the kids in the kitchen. It’s no longer wooden fruits that they are playing with, for example, but real ones which they could smell and feel. I love to have children in the kitchen. Obviously, I roar if they play in it but I will always welcome them to help in the food preparation.

One fine day, I was in the mood for sliders and asked her to help out in mixing the raw ingredients with her hands. She thought it fun initially until she laid her hands on them. Eek! Gross! And quickly withdrew her hands from the bowl. Too late, the act must go on. It did get better as she continued and in the end, managed a smile and danced a little as she shaped the mixture into patties. I’m not asking for perfection; I’m asking for effort and effort she gave.

This following recipe is just a simple recipe to make the burger. It’s nothing spectacular and you can definitely use different meat or even toufu as part of the ingredients. Marinade is up to you. Normally I use oyster sauce and that will be enough.


This is another version of my slider – chicken cutlet burger.
Do encourage your kids to help out in the kitchen. They will be glad to do so. A little mess is expected though. Keep calm and carry on cooking.

Ingredients (good for 8 burgers)
300g minced organic beef
200g minced pork
1/2 chopped onion
3 tbsps breadcrumbs ( I used panko)
1 egg (whisked briefly)
1 tbsp chopped parsley
A dash of ground black pepper
8 mini buns
Slices of cheese

:: Put minced meat, chopped onion, breadcrumbs, egg, parsley and ground black pepper into a large bowl. Mix well with hand. So I had a red pepper in the refrigerator and I tried to sneak them into the mixture. Bad move because Faith noticed them quite immediately and subsequently asked to remove them as she ate the burger. And…I insisted that she ate some.

During the mixing part, there was resistance from the girl. I mean, it’s no longer pretend play but the real thing. You should just see her facial expression – disgust! This is real sensory play!

:: Divide the meat mixture into 8 portions and make mini burgers (of about 5-6cm wide). Put them into a plate and cover with aluminium foil. Steam over high heat for 5 minutes. Wipe dry.

It is important to keep encouraging the girl as she continued in her effort to combine the mixture together. Working alongside her helps greatly and before you know it, she was already at ease with it. She wouldn’t be able to make a consistent round shape in the same size. It’s okay! Praise is allowed for effort shown!

:: Heat a little oil in a pan. Fry the burgers over medium-low hear until both sides are golden.

:: Sandwich the bun with a slice of cheese, some greens and burger. You obviously can add other ingredients like tomato, mustard and the like. I think it’s up to individual’s creativity.