Blueberry Muffins

Yes another muffin post. We’re quite hooked on having muffins for breakfast. Nothing beats a home baked muffin, which are worlds away from supermarket muffins which seem to be all flour, sugar and not much else…

Baking muffins is high reward, low effort. If you can’t finish a dozen muffins, consider freezing them. So get out a bowl, jug and spatula and do a big muffin bake – you will have delicious brekkies-to-go and probably a few more dollars in your pocket.

blueberry muffin

Blueberry muffin… nomnomnom

I adapted this blueberry muffin recipe from a somewhat blueberry cupcake recipe. After a bit of tweaking and substitution, the result is a muffin with a moist dense crumb which is ridiculously easy to make.

Instead of combining the milk and vinegar together, regular buttermilk can be used – though buying a whole carton for this recipe is a waste unless you intend to use the rest elsewhere. The wheatgerm is a good way to increase fibre intake. It can be found in the health food aisle of any good supermarket. But for an even lighter muffin, the wheatgerm can be replaced with additional flour

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Blueberry Muffins

Makes 6 muffins; scale as required


1/3 cup milk
1 teaspoon white vinegar
3/4 cup plus 2 tbsp flour (not self-raising)
2/3 cup caster sugar
1 teaspoon baking powder
big pinch of salt
1/4 cup wheatgerm
1/4 cup vegetable oil (or apple sauce for a healthier alternative)
1 egg
1/2 teaspoon vanilla paste
1 1/4 cups blueberries
1 tablespoon raw sugar (any sugar is fine except dark brown sugar) mixed with a big pinch of ground cinnamon or ground nutmeg


Preheat oven to 180C. Line muffin pan with 8 muffin cups. Set aside.

In a jug, combine milk and vinegar. Allow this to sit for a few minutes – the milk will thicken slightly, making a buttermilk substitute.

Meanwhile sift flour, caster sugar, baking powder and salt together in a medium bowl. Add wheatgerm and stir to combine.

Add the oil, egg and vanilla paste into the (now thickened) milk mixture. Beat lightly with a fork.

Make a well in the flour mix and add the jug of wet ingredients in. Fold twice to bring the ingredients together. Add the blueberries and fold until the batter is barely combined. A few light streaks of flour or lumps are good – this makes a light muffin. Over mixing will cause dense stodgy muffins!

Divide batter between muffin cases. Sprinkle with sugar topping mix. Bake for 20 minutes or until a cake tester comes out clean. Cool on a wire rack. Best eaten whilst warm and with a glass of cold milk. Yum.

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