Blueberry muffins

Recipe for blueberry muffins

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Recipe intro

Introducing our scrumptious Blueberry Muffins recipe! Bursting with juicy blueberries and a hint of sweetness, these muffins are the perfect treat for breakfast or anytime snacking. With a moist and fluffy texture, they are guaranteed to satisfy your cravings. This recipe yields 60188 delicious muffins, making it ideal for sharing with friends and family. Get ready to indulge in a delightful blend of flavors and enjoy the aroma of freshly baked goodness.

Keywords: Blueberry muffins, recipe, juicy blueberries, moist texture, delicious.

Blueberry muffins details

Blueberry muffins, recipe Rating: 4.3
Number of votes:87 INGREDIENTS:

Makes 12 small muffins

 130g all-purpose flour

145g superfine flour
2-1/2 tsp baking powder
1/2 tsp salt
170g castor sugar

1 large egg, lightly beaten
240ml milk
80g butter, melted and cooled

190g blueberry filling (canned)

Method:

1. Preheat oven at 200 degC. Line muffin tray with paper cups.

2. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

3. In another mixing bowl, combine egg, milk and melted butter.

4. Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. The batter should look lumpy. Do not overmix.

5. Scope 1 full tablespoon of batter into the paper cups. Spoon about 2 tsp of blueberry filling to the centre of batter. Divide the remaining batter among the paper cups such that it covers the blueberry filling.

6. Reduce oven temperature to 180 degC. Bake muffins for 25-30 minutes or until well risen.

7. Transfer to wire racks to let cool.

Notes:

1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

• The muffin method – Dry ingredients and wet ingredients are prepared separately in two mixing bowls. They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

• The creaming method – Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.

1. Basic baker’s percentage of muffins:

• Flour 100%

• Sugar 60%

• Baking powder 6%

• Salt 1.25%

• Egg 20%

• Milk 80%

• Fat  30%