On the Quest for the Best Blueberry Muffins

Having bought a pack of sweet and juicy blueberries from the supermarket, I became inspired to make some blueberry muffins. I went on to hunt for a recipe and found this, which claimed to be the BEST blueberry muffins ever. While they were good enough to eat for several breakfasts, I would hesitate to call this the best recipe. Mainly, they were a bit healthier than I would have liked and would be better with a tad more sugar and butter (but what wouldn't?).


However, if you're looking for a recipe that is quick, easy, and foolproof, this is the one. As for the best blueberry muffin recipe, I'm still looking.

Blueberry Muffins
Makes 18 muffins

Note: Obviously, the quality of the muffins rests heavily on the quality of the blueberries, so only make it if you have a good batch of fruit.



Ingredients: 
  • 2 cups self raising flour
  • 3/4 tsp salt
  • 1/3 cup sugar (go ahead, add some more)
  • 2 eggs
  • 4 tbsp butter, melted
  • 3/4 cup milk
  • 2 cups blueberries
Method:
  • Wash and dry the blueberries and sprinkle them flour.
  • Preheat the oven to 425F/210C.
  • Add the dry ingredients into a large mixing bowl.
  • In a separate bowl, beat the eggs, and add the melted butter and milk.
  • Add the wet ingredients to the dry ingredients and combine. Mix for only 10-15 strokes. If you over-mix, you'll get tough muffins. It's okay to leave some lumps. 
  • Lightly fold in the floured blueberries. 
  • Fill the muffin pans 2/3 full.
  • Bake for 15-20 minutes.




                             


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