Homestyle Blueberry Muffin
Hi all,
Back again today with a recipe for a quick and delicious Homestyle Blueberry Muffin :)
Recently
a farmer's market near my house had blueberries on sale for 99 cents/pint. So I've got a bunch of them thinking that I would
make it into a smoothie or just eat it as a snack. As blueberries are no longer
in season, it's a bit sour for my taste even in a smoothie. Which gives me an opportunity to bake my way out of these blueberries.
One of my baking cookbook had a recipe for a Blueberry muffin, as I browsed through the ingredients it seems to me that the recipe uses a lot less sugar and would make a pretty thick batter which is unusual even for a muffin. So I did a little research and found that the book was published by an Australian author. Now why is that such a big deal? Well from my experience a lot of times what we would call "muffin" is overtly sweet, soft and fluffier more like a cupcake than what a muffin should be (it's also often oversized). This is more of the traditional Muffin that'll you find in Europe (or Australia in this case) or in an older American cookbooks which is a denser, not to sweet muffin but packed with flavors and really delicious for breakfast.
One of my baking cookbook had a recipe for a Blueberry muffin, as I browsed through the ingredients it seems to me that the recipe uses a lot less sugar and would make a pretty thick batter which is unusual even for a muffin. So I did a little research and found that the book was published by an Australian author. Now why is that such a big deal? Well from my experience a lot of times what we would call "muffin" is overtly sweet, soft and fluffier more like a cupcake than what a muffin should be (it's also often oversized). This is more of the traditional Muffin that'll you find in Europe (or Australia in this case) or in an older American cookbooks which is a denser, not to sweet muffin but packed with flavors and really delicious for breakfast.
A
couple of notes before we get the actual recipe:
- Do not over mix the batter. The longer you mix the batter the gluten will form and make the batter chewy.
- You can substitute the eggs with applesauce and replace part of the all purpose flour with whole wheat flour.
- I did not use any muffin liners because I wanted to get that brown edges and caramelized blueberries but you can certainly line the muffin to avoid messy clean up.
All
right here we go… :)
*This recipe is based on a recipe in Bay Book's Homestlye Cookies, Muffins + Cakes but has been slightly adjusted by yours truly*
*This recipe is based on a recipe in Bay Book's Homestlye Cookies, Muffins + Cakes but has been slightly adjusted by yours truly*
3
Cups All Purpose Flour (sifted)
1
Tbsp Baking Powder
3
Packed Brown Sugar
2
Eggs
6
Tbsp Butter (Melted)
1
1/2 cup of Milk
1/2 tsp Vanilla extract
12 oz fresh Blueberries (or thawed frozen blueberries)
Directions
1. Preheat Oven to 375-400 degress Fahrenheit and grease muffin tins (or use liners).
2. Sift the flour and baking powder together to eliminate clumps and then mix well with the brown sugar. Create a well in the center of the bowl.
3. Mix the wet ingredients together (eggs, melted butter, milk, vanilla)
4. Gently mix the wet ingredients into the dry ingredients until it's just well mix together (it should be quiet lumpy)
5. Fold in the blueberries and spoon the batter into prepared muffin tins. Bake for 20-25 minutes until golden brown and toothpick comes out clean. Turn onto a wire rack and let cool.
Jessica
