Tuesday 25 August 2020
Last week I watched the movie, The Irresistible Blueberry Farm (https://www.imdb.com/title/tt6131636/). When the girl ordered coffee in The Irresistible Blueberry Cafe, they gave her a blueberry muffin. She broke open the muffin and all you could see were blueberries.
I HAD to have a muffin like that. Drove around looking for the best price for fresh blueberries, but settled instead for frozen berries. Now I don't know ... blueberries doesn't have a big taste, so I'm pretty sure bakers add some blueberry flavoring or stuff.
Blueberry muffins
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon coarse salt
2 teaspoons baking powder
1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great
1 large egg
1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
1 1/2 teaspoons vanilla extract
1-2 cups frozen (use from freezer) or fresh blueberries
Heat oven to 200 oC. Prepare 12 muffin tray.
Whisk the flour, sugar, baking powder and salt in a large bowl. Add the frozen/fresh blueberries and mix.
In small bowl add oil, egg and milk. Add vanilla and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick.)
Divide batter between muffin cups. Sprinkle a little sugar on top of each muffin.
Bake blueberry muffins 20 - 25 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool.
The muffins are delicious, but I still miss the blueberry flavor.
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