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Monday 13 January 2014

The Best Blueberries Muffin

I have been MIA for more than a month already; never knew time passed so fast and now it is already mid January 2014.  

I know at this time the Chinese is busily baking their cookies for the coming Chinese New Year.  I have yet to bake mine but I'm trying to clear some items in my fridge and hence my first post of 2014 is my Blueberries Muffins.

Recipe sourced from

113g butter , at room temp
1 cup granulated sugar (do adjust accordingly to your taste) (I used 130g)
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 cups (250g) all-purpose flour
1/2 cup milk
2 1/2 cups fresh or frozen blueberries

Heat oven to 180°C.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.