Christmas baking has started 🙂 First up, blueberry muffins. This was the first time I made blueberry muffins, since I’m so biased towards bananas and chocolate stuff. This recipe makes 12 medium-sized muffins. You can double it if you want more (which is what I did). Just remember, you’re only supposed to use frozen fresh blueberries with no preservatives in this recipe, as recipes normally change a bit when unfrozen fruit is involved.
- 1 and 1/3 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons brown sugar
- 1 tablespoon white sugar
- 2 eggs
- 2/3 cup milk
- 3 tablespoons oil
- 2/3 cup frozen blueberries (though I might have increased it slightly more just because I love them so much)
1. Switch on the oven to 375 F.
2. Sift into a bowl flour, baking powder and salt. Add to this, brown sugar and white sugar.
3. In a separate bowl, beat the eggs, milk and oil.
4. Add the above mixture to the flour mixture, beating it until it moistens. It is best to use a an electric beater, though if you don’t have one, you can use a fork. Do not over-beat the mixture – mix it only until the batter is properly mixed, no need to have uniform consistency. Add the blueberries to this mixture in the end.
5. Spray the muffin pan with some cooking spray. There is no need to use paper cups as long as you have a non-stick pan. Pour the batter in the muffin pan and put it in the oven for 15-20 minutes (depends on the oven).
How to check if a muffin is done:
1. Poke the muffin with a toothpick or fork. If it comes back without any crumbs or batter on it, they should be done. If it has the mixture/crumbs on them, let it bake some more.
2. Also, if you lightly press the top of the muffin and it bounces back, then it should be done.
Next time I want to try and find blueberry sugar (small granules of sugar that taste of blueberry) so I can sprinkle it on top of the muffins.