Sigh. Apologies for the hiatus. I'm afraid this is going to be reoccurring though I hope not. Think it's going to get worse once my school starts next weekend.Baking fix yeah, you just gotta squeeze time out for this hobby. The crumble topping makes the muffin look like it has a case of skin infection, but trust me, it's good. So crunchy! Provided extra crisp to the tender cake. But taste wise, I still prefer sweet cake-like Martha Stewart style.
Blueberry Muffins (adapted from Keiko Ishida's Okashi)Ingredients:
Crumble Topping:
20g unsalted butter, softened
20g caster sugar
20g pastry flour, sifted
10g ground almonds
Muffins:
120g pastry flour
1 tsp baking powder
100g fresh blueberries
50g unsalted butter, softened
40g brown sugar
30g caster sugar
1 egg
60g cold fresh milk
Method:
1. To make crumble topping, combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Chill in fridge until use.
2. Preheat oven to 180°C. Sift flour and baking powder twice. Set aside 18 blueberries.
3. Beat butter with an electric mixer until soft and fluffy. Add both sugars and beat until mixture is light and fluffy. Add egg and beat until well-combined.
4. Add 1/3 of flour mixture and fold in with spatula. Add 1/2 of milk and continue to fold batter gently. Add another 1/3 flour mixture and fold in, followed by the remaining milk. Add remaining flour mixture and fold through, but do not over-mix. Add remaining blueberries and fold in gently.
5. Line muffin tray with muffin paper cases. Spoon batter into cases until about 3/4 full. Divide the 18 blueberries among each muffin, then sprinkle crumble topping over. Bake for about 25-30 mins, or until muffins have a springy texture when pressed gently.
6. Leave muffins to cool on a wire rack. They are best served warm, and consumed the day they are baked or the day after. If not consuming immediately, store in airtight container and refrigerate for up to 4 days, freeze for up to 2 weeks.
2. Preheat oven to 180°C. Sift flour and baking powder twice. Set aside 18 blueberries.
3. Beat butter with an electric mixer until soft and fluffy. Add both sugars and beat until mixture is light and fluffy. Add egg and beat until well-combined.
4. Add 1/3 of flour mixture and fold in with spatula. Add 1/2 of milk and continue to fold batter gently. Add another 1/3 flour mixture and fold in, followed by the remaining milk. Add remaining flour mixture and fold through, but do not over-mix. Add remaining blueberries and fold in gently.
5. Line muffin tray with muffin paper cases. Spoon batter into cases until about 3/4 full. Divide the 18 blueberries among each muffin, then sprinkle crumble topping over. Bake for about 25-30 mins, or until muffins have a springy texture when pressed gently.
6. Leave muffins to cool on a wire rack. They are best served warm, and consumed the day they are baked or the day after. If not consuming immediately, store in airtight container and refrigerate for up to 4 days, freeze for up to 2 weeks.
Looks delicious. I like my sweets to be not-to-sweet so this is my type of dessert...
ReplyDeleteYummy... you baked my favorite fruit blueberries and I'm a big fan of Okashi! The muffin looks so delicious :)
ReplyDeleteboth versions look similar cept this one has the crumble (aka skin infection LOL). good luck with the start of school again :)
ReplyDeletefunny your school is starting up again, in the U.K its the start of the holidays.
ReplyDeleteLoving the muffins, my garden blueberries are still growing - the skin infection as you call it looks golden and tasty to me.
i do get these kind of crumbles but i think that's really fine. They still taste good. Know that you are really busy and thanks for taking your time to drop by my blog too!
ReplyDelete