Thursday, March 14, 2013

Blueberry Muffins

The kids requested for some afternoon snacks, as I was busy with housework and was left with little time to bake something for their tea, quick browse through my books and saw this recipe, so made 2 recipes of it, one batch of muffins were added with blueberry while the other batch I added in some chocolate crunchy pearls(was lazy to chop the chocolate bar into chips) per the kids' request. This recipe was adapted from the book Okashi by Keiko Ishida, although I didn't do the topping still its nice just eat on its own.

 

 

Ingredients (make 6 muffins)

120g Pastry flour

1tsp Baking powder

100g Fresh blueberries ( I use frozen ones)

50g Unsalted butter, softened

40g brown sugar

30g caster sugar (I use 25g)

1 Egg, about 65g

60g cold fresh whole milk

Method:

1. Preheat oven to 180 deg C. Sift flour and baking powder twice(I only did once). Set aside 18 blueberries.

2. Beat butter with and electric handheld mixer until soft and creamy. Add both sugar and beat until mixture is light and fluffy. Add egg and beat until well-combined.

3. Add one-third flour and fold in with a spatula. Add half of milk and continue to fold batter gently. Add another one third of flour and fold in, followed by the remaining milk. Add remainging flour and fold through, but do not over-mix. Add remaining blueberries and fold in gently.

4. Spoon batter into cases until three-quarter full. Divide the 18 blueberries among each muffin (3 for each). Bake for about 25-30min or until muffin have a springy texture when pressed gently.

5. Leave muffins to cool on a wire rack. They are best served warm, and consumed the day they are baked or the day after. If not consuming immediately, store in and airtight container and refrigerate for up to 4 days, freeze for up to 2 weeks.