Bursting with blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins.
Recipe source: Once Upon A Chef (with slight adjustment)
Ingredients : (makes 4 paper muffin liner size) 120 g all-purpose flour 1 tsp baking powder
1/4 tsp salt 1 Egg (B size approx. 55 – 60g each) 1 tsp vanilla extract 60g caster sugar 55g salted butter – soften at room temperature
60 ml milk 100g frozen blueberries
Topping:
1 tbsp raw sugar – sprinkle on top
Some chopped walnuts
Note : take frozen blueberries from the freezer when you are ready to use it. Stir them into the batter without thawing, otherwise they will turn the muffins purple!
Step by Step :
1. Preheat the oven to 190°C. Line a 4-cup muffin tray with paper liners.
2. Combine the flour, baking powder and salt in a medium bowl. Whisk to blend.
3. Next, beat the butter and sugar for a few minutes till light and creamy.
4. Add in egg and vanilla extract, scraping down the sides of the bowl and beating well. (The batter may look a little grainy -- that's okay).
5. Gradually add the flour mixture, alternating with the milk, whisk to combine. The batter will be very thick. Add the frozen blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
6. Spoon the batter into a muffin tin lined with paper liners.
7. Bake for about 40 minutes, until lightly golden on the surface and skewer comes out clean. Let the muffins cool in the pan for about 10 minutes.
8. Transfer the muffins to a rack to cool completely.
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 190°C oven until warm.
Happy Baking.