Blueberry Muffins

This is the first time I bought blueberries from the supermarket. It has never occurred to me to eat this fruit as it is not as common as strawberries or even cherries. I bought them specially to bake blueberry muffins. I've came across several blueberry muffin recipes but have never had the chance to try it.

I made this batch of muffins for breakfast this morning. The recipe is adapted from Annie Bell's Gorgeous Cakes, Plum Muffins. I took this recipe as it's the only recipe where I have all the ingredients on hand. The muffins lack the fragrance and sweetness as compared to the banana-raisin oat bran muffins I made the other day. They tasted rather "plain and simple", if not for the vanilla essence I added. The blueberries were sweet, and although they were rather small berries, they were quite juicy. Judging from the "nil" comments or lack of enthusiaism from my kids, I believe I'll have to try out other recipes. Nevertheless, these muffins are certainly soft and moist and went very well with a cup of coffee.

Ingredients:
(makes 6 big muffins)

225g flour
75g sugar
2 teaspoon baking powder
1/2 teaspoon salt
30g butter, melted
1 egg
200ml milk
1 teaspoon vanilla essence
1 cup fresh blueberries

Method:

1. Preheat oven to 200 degC.
2. In a large bowl, stir together flour, sugar, baking powder and salt.
3. In another bowl, whisk the egg, then add in the milk and butter. Mix well.
4. Add the wet ingredients to the flour mixture and stir until just incorporated. Do not over mix.
5. Fold in the blueberries. Spoon the batter into muffin cups/liners and bake for 20 to 25mins, or until risen and lightly browned.