These blueberry muffins go well with a hot cup of tea or coffee, enjoyed at breakfast, or at tea-time in the late afternoon.
Apparently, July 11th is national blueberry muffin day, go figure! And, the blueberry has an interesting origin story. Apparently, there was a common berry used for baking across Europe called the bilberry. When the pilgrims got to America, they noticed bilberries weren't available, so they started using blueberries as a substitute.
What I love most about this fruit is that it actually tastes best when baked, since it bursts and gives off this gorgeous royal blue color. They taste better, cooked.
For 12 muffins, you will need:
Ingredients
1 1/2 cups flour (maida)
3/4 cup white sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 – 1/2 cup milk
1 1/2 teaspoons vanilla extract
1 cup fresh / frozen blueberries
Method
1. Heat oven to 400F / 204C.
2. Mix flour, sugar, baking powder, and salt in a large bowl, and set aside.
3. In a measuring cup, add 1/3 cup oil.
4. Then add in the egg, and mix.
5. Once the oil and egg are mixed, fill the remaining measuring cup with milk until it reaches 1 cup.*
6. Add in the vanilla and mix well. **
7. Pour this wet mixture into the bowl with the dry ingredients, and mix lightly (do not over mix).
8. Fold in blueberries, with a gentle hand.
9. Line your muffin pans with paper liners, and fill batter in each muffin cup. Sprinkle some sugar on top if you want, but this is entirely optional.
10. Bake for 15-20 minutes until the tops are cooked. A toothpick test should work to check if they are done.
* There is no harm in separately measuring these ingredients and mixing in case you do not have a Pyrex measuring jug like this.
** You can add about a teaspoon of fresh lemon zest to the batter, which elevates the blueberry flavor. Also entirely optional.
Once the muffins have baked, remove them from the oven and let them cool completely in the pan. These muffins can be covered and stored in an air tight container
for about three days, and then in the fridge for about a week. Best is the eat them fresh out of the oven, though! Slap on some butter or cream cheese for a little bit something extra.
Commentaires