I came across this blueberry muffins recipe in Noobcook. I was drooling over the yummy looking muffins with juicy blueberries oozing out. Unfortunately, it was not easy to get fresh and cheap imported blueberries in Penang. I'm so disappointed until last few days when hubby brought back a tub of 125g blueberry. :) Hurray, finally I can hands on to make my own blueberry muffins.
I'm not good in baking. The muffins that I made in the past were either too hard or without the "dome" shape. I was lucky enough to have Food 4 Tots pointed out the possibilities of my mistake. She told me it could be due to the measurement, the pan, the mixing method and the baking temperature. This time, I take note all the above and follow on trust-able recipe by Noobcook, I can now announce that I've successfully baked a batch of fluffy and nice looking muffins! Can you imagine how happy I am? :D
Blueberry Muffins (Recipe adapted from Noobcook)
Yields for 5 big muffins and 4 small muffins
1 1/2 cups (190g) plain flour
1 1/2 eggs, beaten
1/2 tbsp baking powder
1 cup (225g) caster sugar
1/2 cup (125 ml) milk
1 tsp vanilla essence
65 grams melted butter at room temperature
1. Sift flour, baking powder and sugar together, and mix well.
2. Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in the blueberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases till almost full.
4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving.
A note from Noobcook:
Store for a day in an airtight container. Freeze extras in ziplock bags and whenever you need a muffin or two, toast them for a few minutes in the oven till they are warm.