Thursday, June 23, 2011

Blueberry Muffins

Am going back to school this coming July! Will be juggling with work and part time studies, looks like I'll have even less time for baking than I already have currently. Promised myself to do a proper layered cake before my programme starts...I better!!

Had a tight week, didn't had time to whip up something extravagant, so just bought a box of blueberries randomly, hoping that I'll find something for my baking fix. This recipe is surprisingly rewarding. The ingredients list look humbly normal, no fanciful walnuts or streusel toppings but it tastes really good. The texture is cake-like tender despite being a muffin. The blueberries I bought were kinda sour but I'm cool about it, complements the sweet cake really well.

Blueberry Muffins (adapted from Martha Stewart's Martha Stewart's Baking Handbook)
(makes 12 standard size muffins)

You will need:
113g unsalted butter, room temperature plus more for the pan
280g all-purpose flour
1 1/2 tsps of baking powder
1/2 tsp of salt
2 cups of blueberries, fresh or thawed if frozen (270g for me)
200g sugar
2 eggs
2 tsps pure vanilla extract
120ml milk

1. Preheat oven to 190°C. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Working over the bowl, toss with blueberries in a fine sieve with about 1 1/2 tsps of the flour mixture to lightly coat; set aside the flour mixture and blueberries.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 mins. Add the eggs, one at a time, beating until combined. Mix in the vanilla.
3. With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating until just combined; do not overmix. Using a rubber spatula, fold in the blueberries. Divide the batter evenly among the prepared muffin cups.
4. Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 mins. Transfer the pan to a wire rack to cool 10 mins. Turn the muffins on their sides in their cups, and let cool. Serve warm or at room temperature.


  1. I'm too old for school again... Have fun for your new school term.

    These muffins are great. Yummy for first day of school too!

  2. wow congrats for going back to school and doing all the juggling! i worked and studied part time for 1 semester...and realised that i couldn't handle it afterall! haha (maybe has something to do with not enjoying the course hah)

    this muffin looks humbly delicious. ive never used fresh blueberries in my baking before!

  3. does that mean that i'll be seeing less of your post? Blueberry muffins are always a good treat anytime, beautiful! hey friend, wish you all the best! will be watching out for your next cake!

  4. Whoah 100% blueberries in the muffins! what can be better than that....?? The blueberries were bursting with colours!!!

  5. I am happy to hear that your school is starting soon. I am sure at the end of the journey, you will be pleased with yourself. Jia You.

  6. What course are you going to take? Have lots fun and enjoy your course! :)

  7. have fun at school! blueberry muffin - sour and sweet, great combo :)

  8. Hi there! I found your site through Pinterest, and loved these muffins! Would it be okay for me to add a link to this web page from my website, giving you credit for your wonderful recipe?