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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Baking with a toddler | Blueberry muffins

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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. 😉

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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 egg
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

  1. Preheat the oven to 170C.
  2. Put the flour, sugar, salt, baking powder and baking soda in a electric mixer with a paddle attachment and beat on slow speed.
  3. Put the buttermilk, egg and vanilla into a bowl and mix to combine. Slowly pour the flour mixture and beat until just IMG_3231incorporated.
  4. 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.
  5. Gently fold in the blueberries with a wooden spoon until even dispersed.
  6. 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.

Playdate and a banana muffin recipe

We just completed our second (homeschooling) session! Oh what fun! The three mothers were tasked to conduct the various segments and I must say I learnt quite a fair bit from my fellow mummies!

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We learnt about the colour blue the previous session and this time round, it was red. After the welcome song, C got the kids to learn about RED by showing them items with that colour. It was a quick segment since we realised that our young kids get bored and couldn’t sit still for long.

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Next, Sab read a story entitled ‘Are you my Mummy’ and got the children’s attention. The illustration was colourful and the kids got to feel the furry material too. I guess our kids have been educated on animals and the older ones could call out the names of some animals. Faith? She was just distracted by the many toys in the house.

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We did some craftwork as a follow up to the reading. Using toilet paper roll and some scraps of paper, we made a duck! I thought it is quite a good idea since we could teach the kiddos the different parts of the body as we pieced them together.

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Right after that, the kids played with homemade dough as free play. This was the first time that Faith interacted with dough and she didn’t dare to touch it, let alone do some cut outs with it. I think I have to expose her to more materials from now on! *think sensory play*

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 I am in charge of refreshment this week and I made a bento (kind of) with cranberry buns, banana muffins and fruits. I seriously love how the Japanese present their food and want to do the same. So, you can expect more bentos from me too!

I like this session a lot because it is also a time for the mummies to rest and catch up with one another. As expected, the boy could finish whatever was presented to him while the girls had some slight problem. But no worries!

I love the idea of placing the food items on the tray because this teaches the kids personal space. This time round, Faith couldn’t finish her food. How rare!

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After the makan session, it’s Quiet Time. We wanted to instill this in the kids so that they will know how to be quiet before the Lord as they grow up. For now, it’s really just for them to get down and rest while we pray for them. You may think it is easy but the kids were trying to get up every now and then! 5 minutes….just for 5 minutes!

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The last session is on Practical Life which was somewhat the same as the previous session. The kids got to scoop cotton balls from one container to the other, match caps with the respective bottles and to match shapes using theMelissa N Doug puzzles. With a goodbye song, the children bade farewell to one another and so our 2-hour session ended! So fast!

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Banana Muffin Recipe
(Makes about 10 – 12 medium size muffins)

Ingredients:

4-5 ripe bananas, mashed
250 g plain flour
2 tsp baking powder
1/2 tsp cinnamon ground
80 g caster sugar
2 eggs, slightly beaten with fork
60 g milk
60 g butter, melted
2 tsp vanilla extract
pinch of salt

1 or 2 banana, sliced into 1/2cm chunks

1. Sieve flour, baking powder and cinnamon ground together. Set aside.

2. In a big bowl. Stir and mix butter, milk, eggs and vanilla together. Add in sugar and salt. Mix till well combined and add in the mashed bananas. Mix well.

3. Fold in the sieve flour at one time and mix slowly till well combined. Remember not to over stir the batter.

4. Scoop the batter into the paper cup, add the sliced banana chunks and cover it with some batter. Fill about 8/10 of the batter, leave some space for the muffin to raise when we bake them. I have some caramel and walnuts left from previous bakes and added the caramel in between the batter and sprinkle some chopped toasted walnuts on top.

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5. Bake at preheated oven at 175c for 20mins or till it’s cooked, when the toothpick inserted at the center of the cakes came out clean. Every oven is different so you have to trial and test!

* Note to self: The next time I bake these, I will try brown sugar and see the difference it makes.

 

Blackberry and Lemon Muffins

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The other day when I was shopping for grocery, the blackberries were on sale. Thus far, I have baked with raspberries, strawberries and blueberries but none with blackberries and decided to buy one (small) box.

So what can you bake with them? I could mostly think of using them as decorations on cakes or cheesecakes but then decided on doing something simple like muffins. This recipe is adapted from Simply Recipes and I thought the muffins lack something crunchy and topped each up with a pecan nut. 🙂

I’m not sure if I like these muffins but here you are. Hope your Monday has been great.

Blackberry and Lemon Muffins
[Yields about 18 muffins]

Ingredients
2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grated zest of 1 small lemon, about a heaping tablespoon
2 large eggs
1 cup sour cream
1 tsp fresh lemon juice
1 cup sugar
8 Tbsp warm melted butter
1 tsp vanilla extract
1 1/2 cups chopped fresh blackberries

Directions

Preheat oven to 200 degrees celsius. Prepare 2 muffin tins with 18 liners.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside

In a large glass measuring cup, whisk together the eggs, sour cream, sugar, lemon juice, butter and vanilla.

Add the wet ingredients to the dry ingredients and, using a wooden spoon or rubber spatula, mix together just until evenly combined. Add the blackberries and gently fold into the batter. Careful not to over mix, that can cause tough muffins.

Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan for just a few minutes, until the muffins are cool enough to handle and transfer to a wire rack.

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