I’m back! I was on a cooking hiatus very early this year, then when I got the chance to start cooking again, I didn’t have the time to blog. But now I’m here, trying to blog one recipe at a time. Starting with this Blueberry Muffin recipe.
Who doesn’t like muffins, right? I came across this recipe about a couple of years ago, way back when I had little experience with cakes.
Muffins are much quicker and easier to turn out than regular cakes. That is quite true. But I also learned that some recipes need to be followed to the dot, otherwise, you’ll risk wasting all your ingredients. This recipe, in particular, can get really iffy. So before we start with the rest of it, here are some tips:
- Don’t overmix. Many cake and muffin recipes require a soft touch. Overmixing can lead to a lot of gluten formation, making your cake tough. If you have just a few dry spots of flour left after a few strokes with your spatula, stop, because that’s enough.
- Don’t let the batter wait around. Make sure to preheat the oven before you start mixing your ingredients. The mixing itself takes very little time, so the moment you’re done, you should portion the batter out into the muffin cups and put it straight into the oven. Letting it wait around allows the water to mingle with your flour, forming gluten. Also, muffin batters that wait around too much don’t rise as much when baking and produce soggy cakes.
- 1/2 cup butter
- 2 cups all-purpose flour
- 1 1/2 cups white sugar
- 2 eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh (or frozen) blueberries
Preheat oven to 350 °F (175 °C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
Fill muffin cups 2/3 full. Bake at 350 °F (175 °C) for 25 to 30 minutes.