Blueberry Muffins
Blueberry muffins are my reliable breakfast or brunch stand-by. I would usually whip up a batch the night before so they are all ready to go the next morning.
Blueberry muffins are of course American-style muffins, which taste and look completely different from the English muffins. Muffins are quick-breads and NOT cakes, because muffins could be savoury as well as sweet! Muffins are not frosted typically but cupcakes usually are. The most common method of muffin making is simply by first preparing dry and wet ingredients separately, then combine and fold together (always by hand only, no machine needed) just enough to moisten the dry ingredients, then straight into the oven – quick and easy!
However there is another method for making muffins which uses creaming method – ie. cream solid fat with sugar, beat in egg(s) then add in flour and liquid alternatively. This creaming method of making muffins makes it hard sometimes to differentiate a muffin recipe from a cupcake recipe. So how do you tell whether the recipe you are looking at is a cupcake or a muffin? Well, muffin recipes typically contain less sugar and egg when compared to cupcake recipes. So as a very rough guide, I stress again, a very, very rough guide only – for myself, this is what I use to differentiate – for a recipe to make 12 muffins, it will typically use just one egg (sometimes two), and sugar content hovers around 100g, sometimes even less. Whereas for a basic recipe of 12 cupcakes, the number of eggs used could be anywhere from two to four (never just one egg – well, I have never encountered one anyway), and the sugar would be more than 150g, usually around 200g or more.
So anyway here is the recipe I use often to make my favourite Blueberry Muffins. I usually do not serve them with dusting of icing sugar, but rather with a dollop of butter instead… hmmm, yummy!
Adapted from the recipe ‘Blueberry Muffins’ from ‘Australian House & Garden’ magazine.
Makes 6 muffins
[Ingredients]
150g (1 cup) self-raising flour
55g (1/4 cup) caster sugar
pinch salt
1/2 cup frozen blueberries
1 egg, lightly beaten
80ml (4 tablespoons) milk
60ml (3 tablespoons) canola or corn oil
1/2 teaspoon vanilla essence
icing sugar for dusting (optional)
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 190°C. Mix the flour, sugar and salt well, then sift together into a mixing bowl. Add blueberries and toss through, set aside. Line six muffin holes (each of about 100ml capacity) with paper cups.
2. Mix together lightly beaten egg, milk, oil and vanilla essence, beat lightly to combine.
3. Pour the liquid ingredients into the dry ingredients in one go. Using a spoon, quickly and lightly fold the ingredients together until all the dry ingredients are just moistened – do not over-mix.
4. Spoon batter evenly into the muffin cups. Immediately put into preheated oven and bake for 20 - 25 minutes, or until the top is golden brown in colour (I usually baked for around 22 - 23 minutes). Serve warm or cold with a snowy drift of icing sugar on top if desired.
[Tip]
Over-mixed muffin batter makes tough muffins!
[Variations]
Using the Blueberry Muffins recipe, a variety of other muffin flavours can be created by doing some simple substitution of ingredients!
Raspberry Chocolate Muffins
Lemon Poppyseed Muffins
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Blueberry muffins are of course American-style muffins, which taste and look completely different from the English muffins. Muffins are quick-breads and NOT cakes, because muffins could be savoury as well as sweet! Muffins are not frosted typically but cupcakes usually are. The most common method of muffin making is simply by first preparing dry and wet ingredients separately, then combine and fold together (always by hand only, no machine needed) just enough to moisten the dry ingredients, then straight into the oven – quick and easy!
However there is another method for making muffins which uses creaming method – ie. cream solid fat with sugar, beat in egg(s) then add in flour and liquid alternatively. This creaming method of making muffins makes it hard sometimes to differentiate a muffin recipe from a cupcake recipe. So how do you tell whether the recipe you are looking at is a cupcake or a muffin? Well, muffin recipes typically contain less sugar and egg when compared to cupcake recipes. So as a very rough guide, I stress again, a very, very rough guide only – for myself, this is what I use to differentiate – for a recipe to make 12 muffins, it will typically use just one egg (sometimes two), and sugar content hovers around 100g, sometimes even less. Whereas for a basic recipe of 12 cupcakes, the number of eggs used could be anywhere from two to four (never just one egg – well, I have never encountered one anyway), and the sugar would be more than 150g, usually around 200g or more.
So anyway here is the recipe I use often to make my favourite Blueberry Muffins. I usually do not serve them with dusting of icing sugar, but rather with a dollop of butter instead… hmmm, yummy!
Adapted from the recipe ‘Blueberry Muffins’ from ‘Australian House & Garden’ magazine.
Makes 6 muffins
[Ingredients]
150g (1 cup) self-raising flour
55g (1/4 cup) caster sugar
pinch salt
1/2 cup frozen blueberries
1 egg, lightly beaten
80ml (4 tablespoons) milk
60ml (3 tablespoons) canola or corn oil
1/2 teaspoon vanilla essence
icing sugar for dusting (optional)
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 190°C. Mix the flour, sugar and salt well, then sift together into a mixing bowl. Add blueberries and toss through, set aside. Line six muffin holes (each of about 100ml capacity) with paper cups.
2. Mix together lightly beaten egg, milk, oil and vanilla essence, beat lightly to combine.
3. Pour the liquid ingredients into the dry ingredients in one go. Using a spoon, quickly and lightly fold the ingredients together until all the dry ingredients are just moistened – do not over-mix.
4. Spoon batter evenly into the muffin cups. Immediately put into preheated oven and bake for 20 - 25 minutes, or until the top is golden brown in colour (I usually baked for around 22 - 23 minutes). Serve warm or cold with a snowy drift of icing sugar on top if desired.
[Tip]
Over-mixed muffin batter makes tough muffins!
[Variations]
Using the Blueberry Muffins recipe, a variety of other muffin flavours can be created by doing some simple substitution of ingredients!
Raspberry Chocolate Muffins
Lemon Poppyseed Muffins
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Quick Breads
posted by SeaDragon @ 31.5.05
8 Comments:
guess who...
I love blueberry muffins esp. with some cream cheese on top yum!
Hmmm, guessing, guessing......
I think it starts with a 'K'?
hehe... :)
Oh, never tried with cream cheese, that sounds delicious!
Hmm...lovely muffins...thanks for the recipes and tips. :) Lynda
hehehehe,
nope...does not start with a "K" I'll give one more chance. Hint starts with a "T".
BTW, the cream cheese with muffins is not "fresh" its actually baked into the muffin. So good...
Hi Lynda,
No worries!
'T',
Oopsy! I was basing my guess on previous comments by all the 'Anonymouses' here. Hehehe... Now you're messing with my head ;) Hmmm... Starts with 'T', off the top of my head - Tina? This is going to be long if it's wrong again, I might have to go through all the 'T' names one by one alphabetically...
Wow, cream cheese baked into the muffins, got to try that sometimes...
hehehe... it's me TT :D
Hahaha, tt, it's you!
Do you mind sharing the variations of the recipe? (you don't have to post the whole recipe, just the changes) Like how much T cocoa is there in the raspberry choc and what's the liquid amt in lemon poppyseed. TQ in advance
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