Wednesday, June 17, 2009

Blueberry Muffins


Fresh blueberries are in season now and most supermarkets are having promotional offer! Todate, I've purchased 10 punnets within 3 weeks! My 2 elder ones can finish a punnet all by themselves, and with DD3 joining the crowd, 1 punnet is no longer enough for them.

2 days ago, I bought 2 punnets from our local supermarket. I don't usually cook/bake them as my kids like to eat them fresh. However, these 2 punnets of blueberries are all very sour! OMG! I rem reading in Precious Moments blog that she has a really good Blueberry Muffins recipe. It never occur to me that I'll ever attempt a recipe from her blog. You see, I started visiting her blog when I first started my baking adventure a few years back. I admire her culinary and photography skills. Whatever she cooks/bakes just seem so perfect and I don't think I can ever attain that.

With a punnet of sour berries on hand, I decided to overcome my fears. After measuring out the igredients, I realised I ran out of baking soda and I can't find my baking powder! It was a mere 2 weeks without baking and my dementia is getting to me again. Thank goodness I still have 1/2 packet of Self Raising Flour on my cabinet. Also, I used less cinnamon powder as I don't like it too strong, just a little to enhance the taste is good enough.

Note: In case you are wondering, I'm using my spare camera at home ;-)

This recipe I'm posting is what I've done for this effort. You may view the original recipe from here.

Blueberry Muffins
Ingredients
(A) Dry Mix
250g self raising flour
155g castor sugar
1/4 tsp salt
1/2 tsp ground cinnamon

(B) Wet Mix
250ml milk
125g corn oil
2 eggs

(C)
125g blueberries

Method
  1. Preheat oven to 200 degrees. Prepare muffin tray.
  2. Mix all dry ingredients in a bowl.
  3. In another bowl, add wet ingredients and whisk till smooth.
  4. Add wet mixture to the dry ingredients. Stir till just blended.
  5. Add in 3/4 blueberries and stir till evenly incorporated.
  6. Spoon onto prepared tin.
  7. Sprinkle the reserved blueberries on top.
  8. Baking for 15 - 20 mins or until cooked.
  9. Cool on rack.
at

9 comments:

  1. EdithJune 17, 2009 at 3:10 PM

    You are putting me too high up. I am no expert in baking and photography. We are all here to learn from each other. Good job on the muffins. i hope your family like it.

    ReplyDelete
  2. AnonymousAugust 20, 2009 at 2:05 AM

    Hi Blessed Homemaker

    Just wanna let you know that I've tried your recipe just a moment ago. The muffins turned out soooo good! They are light and fluffy. Exactly the type of texture I like! I used canola oil instead of corn oil as I do not have it in my cupboard.

    Thanks for sharing! Will definitely come back for more. :)

    Peck Chi

    ReplyDelete
  3. Blessed HomemakerAugust 20, 2009 at 2:10 AM

    Hi Peck Chi,
    Thanks for visiting my blog and I'm glad you like this recipe. I like this recipe too and have substituted blueberries with mashed bananas. They are just as nice.

    http://blessedhomemaker.blogspot.com/2009/07/banana-muffins.html

    ReplyDelete
  4. AnonymousAugust 20, 2009 at 2:56 PM

    alright! Will try this recipe with mashed banana. So good to have 1 batch that can yield 2 different flavours, to cater to the different taste buds.

    My hubby packed the blueberry muffins for work this morning and he smsed to say they were delicious. haha...

    Btw, will be trying your baked chicken wing recipe soon. They looked so delicious.

    Peck Chi

    ReplyDelete
  5. Blessed HomemakerAugust 23, 2009 at 4:23 PM

    Good to know your DH enjoyed them :)
    Do let me know how the chicken wings turn out for you.

    ReplyDelete
  6. AnonymousAugust 24, 2009 at 11:26 AM

    Hihi

    The baked chicken wings turned out very well too! Will leave the marinate on longer next time to make them extra flavourful.

    Btw,I have some spare mango jam to quickly get rid of. Am thinking of using the blueberry muffin recipe and use the mango jam instead of the blueberries. Will cut down on the amt of sugar since the jam has sugar already. Do u think this will work?

    PC

    ReplyDelete
  7. Blessed HomemakerOctober 23, 2009 at 11:26 PM

    Hi PC,
    Sorry for missing out on this qn. I'm sure you can replace it with jam. But instead of mixing into the batter, I'll suggest you pour the batter into the muffin cups (1/2 filled), spoon in 1 tsp jam, then cover with more batter till almost 7/8 full. In this way, you can bite into the jam when you eat the muffins ;-)

    ReplyDelete
  8. EanApril 30, 2010 at 2:14 AM

    Can I only use hand with glove on and do not use electric mixer at all for this recipe?

    ReplyDelete
  9. Blessed HomemakerApril 30, 2010 at 5:53 PM

    Hi Ean, you don't need a mixer for muffins. I've not tried using hands but I used a fork for the wet mix and a spatula to fold into the dry ingredients.

    ReplyDelete