Sunday, 22 June 2008

Blueberry muffins

After the success of Devonshire honey cake with the family, I was keen to bake something else to bring with us when we went down south to stay over with some relatives one weekend. Given that there was a 4 1/2 year-old kid in the house, I thought something that is individually portioned might go down well. It was either cookies or muffins and since cookies take a little more time (having to bake in batches) and I was baking them in the same afternoon that we were going away, I turned to my trust muffins recipe and made a batch of blueberry muffins.

Blueberry muffins 4

Blueberry muffins were the first thing that I made when I started out baking. It is one of the easiest things to bake, does not require an electric mixer and simply involves stirring wet ingredients (butter, milk, eggs) into dry ingredients (flour, sugar, raising agents). Muffins really need very little effort and attention; in fact, the most common mistake with muffins is to overdo the mixing. Make sure that you only stir the mixture until just combined, with lumpy batter and traces of flour.

This is the same basic muffins recipe that I used for apple and cinnamon muffins. Having tried a number of slightly different muffin recipes, I found that this combination of ingredients work the best, producing airy muffins that are well risen and consistent. Try replacing the blueberries with other ingredients such as chocolate chips or other berries.

Ingredients (makes 12):

Dry ingredients:
300g plain flour
150g caster sugar
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda

Wet ingredients:
100g melted butter (cooled)
240ml buttermilk (or add 1 tbsp lemon juice to milk, or use regular milk)
1 large egg
1 tsp vanilla extract

150g blueberries


1. Preheat oven to 200 C/gas mark 6. Put flour, caster sugar, salt, baking powder and baking soda into a mixing bowl. Stir to mix ingredients.
2. In another bowl or large measuring jug, mix together the egg, milk, butter and vanilla extract.
3. Make a well in the centre of the flour mixture and pour in the wet ingredients. Stir a few times. Add the blueberries (if using frozen, add them as frozen so that they do not streak the batter) and mix gently to form a lumpy batter. DO NOT OVERMIX as muffins will become dry and tough. Batter should be lumpy with bits of flour.
4. Grease a muffin tin or line with paper cups. Fill each hole about 3/4 full. Bake in middle of the oven for 20-25 minutes until the tops are golden and well-risen, and when a skewer inserted in the middle comes out clean. Remove from the oven and leave the muffins in the tin for 5 minutes. Then remove onto a wire rack and cool completely. Great for breakfast or afternoon tea.

Blueberry muffins 2

Blueberry muffins 3


mycookinghut said...

Yum.. Blueberry muffins are my favourite. I like orange and lemon muffins too.
Yours look absolutely delicious.. I am sure everyone will like them!

VeggieGirl said...

I will take a dozen of those, please! ;0)

Kevin said...

Those blueberry muffins look great!

Laura said...

Your tops dome so nicely! Are you using extra large muffin cups in a regular sized muffin tin?

Mrs Ergül said...

What an irony for me, muffins are supposed to be easy-peasy. Yet I never seem to get them right!!

reika said...

Yum, my favorite! I've always wanted to bake muffins, but never yet tried to. Maybe I'll try your recipe here. They look delicious!

Kristen said...

I love your photo! Those look really good.

didally said...

Your muffins are very well-risen and have nice tops. My first baking experience was also a blueberry muffin but a premix from betty crocker just to test out my new oven.

Little Corner of Mine said...

Looks great! I love blueberry muffin too!

Beth said...

I love blueberry muffins too. Hubby isn't so keen so I might try another fruit - in fact I went to my local PYO and got a big punnet of strawberries - might try it with those instead!

Nilmandra said...

My Cooking Hut: Oh yes, the citrus ones are lovely!

Veggiegirl: That's the whole lot! You greedy girl! ;)

Kevin: Thanks!

Laura: They are regular sized muffins, just nicely puffed up!

Mrs Ergul: LOL maybe it's the over-mixing?

Reika: It's really not difficult, do give it a shot. Just don't overmix!

Thanks, Kristen and Little Corner of Mine!

Didally: That's what I did too when I first started out, bought some cookie pre-mix just to get an initial feel for baking.

Beth: My husband wasn't keen on blueberries either but he has been converted :) Small chunks of strawberries would work well too.

michelle @ TNS said...

i'll take a dozen as well. they're gorgeous!

the berries are starting to lookg really good around here, i may have to inaugurate my new jumbo muffin tin with some of these babies.

Mrs Ergül said...

Yeah, I think so! Sigh!

Marc @ NoRecipes said...

These look great! I'm not a huge blueberry fan, but blueberry muffins are my favourite type of muffin... go figure...

Nilmandra said...

Michelle: Jumbo muffins always look great but I could never finish eating one in a single seating, heh.

Marc: Perhaps it's because the blueberries become caramelised during baking that they taste more 'acceptable'? ;)

Annie & Nate said...

Please send me some muffins right away! Please?

Nilmandra said...

Annie & Nate: *Sends two in vacuum sealed pack*

Antonia said...

Your muffins look just perfect - I'm always searching for the perfect recipe. I got pretty close last week, but they weren't very even.

I'll bookmark this one to try next time - thank you for sharing it!

Nilmandra said...

Antonia: I used to get uneven muffins too, and even cakes. That could be due to the oven temperature being uneven, if you don't allow the oven to come up to temperature before putting the muffin tray or cake tin in. Try preheating the oven (at least 5 if not 10 minutes) and letting it come up to the proper temperature before putting them in.

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