Baking #91: Blythe’s Blueberry Muffins

I went home straight after work on Tuesday evening. Didn’t feel like going out for shopping on that particular evening. Mom asked me if I wanted to join her and Dad for laundry washing machine shopping but I declined as I felt like staying home to do some baking!

Decided to try this Blythe’s Blueberry Muffins as I had all the required ingredients in my fridge and kitchen. The original recipe did not include crumb toppings on the muffins but I self included them with the leftover crumbs which I had from Banana Crumble Muffins.

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Blythe’s Blueberry Muffins (adapted from LY’s Kitchen Ventures)

Ingredients:

  • 125g unsalted butter, melted
  • 2 eggs
  • 125g full cream milk
  • 225g all purpose flour
  • 175g caster sugar *120g fine brown sugar*
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 300g blueberries *frozen blueberries*

Directions:

  1. In a large bowl, mix dry ingredients – all purpose flour, brown sugar, baking soda and salt together. Sift and set aside.
  2. In another large bowl, mix wet ingredients – melted unsalted butter, eggs and milk together.
  3. Make a well in the centre of the flour mixture and pour in the wet mixture. Mix until well combined and be careful not to overmix the batter.
  4. Gently fold in the frozen blueberries.
  5. Scoop batter evenly between muffin liners and bake them in a preheated oven of 180 degree Celsius for 25 minutes or until an inserted cake tester comes out clean in the centre of a muffin.
  6. Transfer muffins to a cooling rack to cool completely.

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I received mixed reviews on these muffins. Most of my colleagues did not like the crumb toppings which I added from the leftovers of the crumb toppings from my previous bake of Banana Crumble Muffins. They didn’t like that it was too sweet and buttery in taste.

Some liked that the muffins were well packed with generous amount of blueberries but some thought that the blueberries were too much and could not get much of the muffin texture. I personally liked more blueberries in my muffins. That way, the muffins won’t be dense as the blueberries sort of give moisture to the muffins.

Sweetness level was perfect for me as I reduced the sugar quantity and I used brown sugar instead of white caster sugar. And that explains why my muffins were brownish in color rather than light in color.

Do try this recipe if you are a big fan of blueberries. I am sure you are gonna love it as much as I did. This recipe is definitely a keeper for me. The only downside is that you will need a lot of blueberries. Blueberries ain’t exactly cheap here in Brunei. xD

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