30 March'10, Tuesday - Blueberry Muffin : these muffins are soft and moist. A must have recipe. It is easy to follow even for beginners to try a hands-on.....Ingredients:
2 1/2 cups all-purpose flour
3/4 cup brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
3/4 cup buttermilk
2/3 cup canola or vegetable oil
1 tsp vanilla extract
2 cups frozen blueberries (Dole brand)
1 x block of white chocolate, cut into tiny pieces
Method:
1. Preheat oven to 200 degC. Butter or spray non-stick 12 cups muffin tray or use paper muffins cups.
2. Large bowl - combine flour, baking powder, baking soda, white chocolate and salt, mix together and set aside.
3. Small bowl - mix a tablespoon of flour together with the frozen blueberries and set aside.
4. Medium bowl - whisk together the egg, buttermilk, sugar, oil and vanilla extract.
5. With a spatula - fold wel ingredients into dry ingredients and stir until it combined. Do not over mix the batter or the muffins will be tough when cooked.
6. Gently fold in the blueberries.
7. Fill each muffin cup almost full of batter and set aside.
Crump Toppings ingredients:
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Crushed walnuts - optional ( I did not add walnuts because my girls don't like it)
Method: Mix together all the above ingredients. Mix with fork and sprinkle over muffins before baking.
8. Bake muffins in the oven at 180 degC for 20-25 minutes until toothpick comes out clean. Transfer to wire rack and let cool for about 5 minutes before removing from pan.
Makes 12 - 16 cups of muffins.
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