Its been sometime since my rooms are filled with the fresh baking aroma. Both, my hubby & myself, love it. It also brings me a nostalgic feeling.
Back home in Kerala our neighbor had a bakery. They used to make buns, bread, laddus etc at the borma (industry jargon for kitchen) behind their house. Our kitchen was closer to their borma. They made bread usually during evening time, just after I reached home from school. The moment I get this smell, I used to run to our compound wall, I even remember jumping the wall at times :) … talk about being hungry!
The activities @ the borma always fascinated me, the way they put the dough into the big oven and the way the crispy golden colored bread popped out spreading the heavenly baked aroma.
Now coming back to blueberry muffins, I had it only after coming to Bahrain and it was love @ first bite :) I always wanted to try this but couldn’t find blueberry. So when I saw it in the frozen section recently, I grabbed quite a few bags, that my husband wondered whether am into blueberry hoarding business ;)
This recipe gives you a very moist muffin.
Here is the recipe:
- Unsalted Butter – 1 stick/1/2 cup, 113 gm
- All purpose flour – 2 cups, plus more for the pan
Baking powder – 1 1/2 tsp
Salt – 1/2 tsp
- Blueberries – 2 cups, fresh/frozen
- Sugar – 1 cup
- Eggs – 2 , large
- Vanilla essence – 2 tsp
- Milk – 1/2 cup
Preheat oven to 375 F/180 degree. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess. In a medium bowl, sift together the flour, baking powder and salt. Toss the blueberries with 1/2 tsp of flour mixture to keep them from sinking to the bottom of the muffins as they bake. Set aside the flour mixture and the blueberries.
Beat the butter and sugar, using an electric mixer, on medium -high speed until light & fluffy, about 3 minutes. Add the eggs, one at a time,beating until combined. Mix in the vanilla essence.
With the mixer on the low speed, add the flour mixture gradually, beating until just combined. Add milk, beating until just combined. Do not over mix. Using a rubber spatula fold in the blueberries. Divide the batter evenly among the prepared muffin cups.
Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 mins. Let it cool for sometime. Serve warm or at room temperature.
Notes: I used frozen blueberries and there is no need to defrost the same. The above quantity makes around 12- 14 muffins. I filled the muffin tin with paper cups and hence avoided the process of buttering & flouring the tin. Muffins can be stored at room temperature for 3 days.
Recipe source: Martha Stewart’s Baking Handbook, also check Fudgy Chocolate Brownie recipe from the same book.
You can see the other cake & muffin recipes of this blog here.