So Good… So Fresh, Ready in Minutes!
We have had such wonderful weather in the last two days, there is really nothing to whine about. And anyway, as I said a little while back, these days I carry my weather with me, and I try to think ‘in orange’, the color of enthusiasm, fascination, and happiness.
I hope your weekend has been great so far, and I hope the rest of it will go as per your plans. If you have been following this blog, you should have realised by now, that I love cooking with blueberries. I love them because you can use them in pies, waffles, salads, crepes, smoothies, and today I learnt that you can even make blueberry soup, not chilled, but warm blueberry soup. The recipe is Scandinavian. Isn’t that awesome?
Thousands of research done in the past decade, confirm the importance of eating a diet filled with flavonoids from a variety of brightly colored vegetables and fruits to help prevent and even treat many chronic illnesses. Oh yes, and eating more blueberries at an early age, may reduce the risk of heart attack later in life.
Today I want to share with you a recipe for blueberry muffins, I made two weeks ago. I didn’t use a lot of sugar, so if you prefer more sugar in your muffins just add a little more to suit your palate. I wanted to taste the blueberries, not the sugar, so I reduced mine. I really enjoyed eating the muffins as you can see here….
I want to thank you so much for visiting my blog and for reading this far… now for the recipe,
Always remember to assemble all ingredients before you start.
Preparation time: 20 minutes; Total cooking time: 20-25 minutes; Makes: 12 medium muffins
- 375g (3 cups, 13½oz) all-purpose flour (plain flour)
- 4 teaspoons baking powder
- 185g (1cup, 6½oz) soft brown sugar
- 125g (½ cup, 4½oz, 1.1 stick) butter, melted
- 2 eggs lightly beaten
- 375ml (1½ cups, 12.6fl oz) milk
- 170g (I cup or 1 punnet, 6oz) blueberries
- Preheat oven to 410°F (210°C). Line a 12-hole, medium muffin tin with paper cases.
- Sift flour and baking powder into a bowl. Stir in sugar. Make a well in the centre of the flour mixture.
- Add combined melted butter, eggs and milk all at once. Stir until just combined. Do not over mix. The mixture should look quite lumpy.
- Fold in blueberries thoroughly, but lightly.
- Spoon mixture into prepared tin. Bake 20-25 minutes or until golden. Let stand for 5 minutes then, transfer onto wire rack to cool.
- **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation, (from 125g to 13og to 140g to 155g per cup).
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 25 minutes.
- Please line up tin with paper cases for this recipe. Otherwise let the muffins stand in the tin for ten minutes before you loosen with a flat-bladed knife and carefully transfer to a wire rack. These muffins are delicate, so handle with care.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please get a weighing scale.
- The muffins are not too sugary; if you want more sugar adjust to 235g (1¼ cups) or to your taste
- Frozen blueberries can be used. Thaw and drain well.
- Variations: mulberries, blackberries, raspberries or a medley of chosen fruits.
- If want to contribute a recipe, as a guest, through my blog, please contact me at (myfavouritepastime(at)yahoo.com)
- If you tried this recipe, thank you so much, please give me a feedback!!!
- Last updated: 5 December 2014