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,
Preparation Time: 16 minutes; Baking Time: 20-25 minutes; Makes: 12 larger muffins
- 375g (3 cups, 13oz) all-purpose flour (plain flour)
- 4 teaspoons baking powder
- 220g (1cup packed, 8oz) soft brown sugar
- 125g (½ cup + 1 tablespoon, 4½oz, 1 stick + 1 tablespoon) butter, melted
- 2 eggs lightly beaten
- 375ml (1½ cups, 12.6fl oz) milk
- 2 cups blueberries
- Preheat oven to 425°F (225°C). Line a 12-hole, large muffin tin (pan) with paper cases. (I didn’t the first time but it was not easy to remove the muffins)
- Sift the flour and baking powder into a bowl. Stir in sugar. Make a well in the centre of the flour mixture.
- In another bowl, whisk the melted butter, eggs and milk. Add the egg mixture into the well and stir until just combined. Do not over mix. The mixture should look quite lumpy.
- Gently fold in the blueberries.
- Spoon the batter evenly into the prepared muffin cases. Bake 20-25 minutes or until golden. Let stand for 5 minutes then, transfer onto wire rack to cool.
- For cup measures: 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. I use a 240ml American 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 pan 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.
- Last updated: 09 June 2019
Step By Step Photos
Always remember to assemble all ingredients before you start. Preheat oven to 425°F (225°C). Line a 12-hole, large muffin tin (pan) with paper cases.
Sift the flour and baking powder into a bowl. Stir in sugar.
Make a well in the centre of the flour mixture.
In another bowl, whisk the melted butter, eggs and milk.
Add the egg mixture into the well
and stir until just combined. Do not over mix. The mixture should look quite lumpy.
Gently fold in the blueberries.
Spoon the batter, evenly, into the prepared muffin cases.
Bake 20-25 minutes or until golden. Let stand for 5 minutes then, transfer onto wire rack to cool.
I hope you enjoyed the muffins…
myfavouritepastime.com Last updated: 09 June 2019