Classic Blueberry Muffins

Last weekend, I bought punets of blueberries which were on a great discount. They were just under two dollars for a pack. I once bought a batch...which was also on sales (no surprises, I only get blueberries when they are on sale), they tasted horribly tangy and most of the berries were miserably tiny. This latest batch is really value for money. The berries are very fresh...firm, plump and covered with this whitish bloom...the natural shimmery silver coating which protects them against the sun...a sign of freshness. Most importantly, they are sweet! Maybe the origin counts? These are from Oregon. Or could it be that fruits that are bought when they are in seasons would naturally taste better?


I used up one pack to make these classic blueberry muffins. They are wonderful breakfast treats for our family. These are so simple to make that my younger child did almost 90% of the work. I did the remaining 20%...the additional 10% was the extra effort needed to clean up the mess he created during the preparation. I should have taken a video clip on the way he 'cracked' the egg...it was almost like performing a magic trick ^-^ I couldn't spot a single bit of egg shell in the bowl and that was despite the fact that he unceremoniously squashed the egg shell with his hands!


During those earlier days when I first started out baking, I was always seeking for the secrets to making muffins that could rise high and mighty upon baking. It was much later that I finally discovered the techniques behind, upon reading this online article "The Secrets of the Dome" (the title sounds so Harry Potter!) I have since tried out all the three tips mentioned in the article:

1. fill the muffin cups to the brim;
2. use a recipe that yields fairly thick batter;
3. bake the muffins at a very high temperature of about 210 degC for the initial few minutes.

The first tip is real easy to accomplish and it works! The second one will depend on luck...I have came across muffin batters which is very runny and I ended up with very flat muffins. I have long since given up on the third one. The problem lies mainly with my oven...the temperature is almost beyond my control. Yes, I can easily preheat the oven to 210 degC, but I have no control over what the final temperature will be if I were to turn it down to 180 degC after 8 mins. It could easily drop all the way to 150 degC ;(

For the mixing of the batter, I prefer to adopt the 'muffin-method'. I find this method much easier and usually less fat is required as compared to muffins made by the 'creaming-method'. I also prefer the texture of muffins made with the muffin-method. Somehow it gives me a more wholesome, 'breakfast' feel as compared to those using the creaming-method which tends to yield more cupcake-like crumbs. I must add, these muffins will only taste good when they are served warm...either eat them fresh or heat them up again before serving.

I hope I'm able to post another blueberry breakfast treat soon ;)


Classic Blueberry Muffins

Ingredients:
(makes 12 small muffins)

250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
60ml vegetable oil
175ml milk
125g granulated sugar
1 teaspoon vanilla extract
125g (about 1 cup) blueberries

Method:

1. Pre-heat oven to 180degC (350 degF).
2. Wash and drain blueberries. Dry with paper towels and toss them in a tablespoon of flour.
3. Place egg, oil, milk, sugar and vanilla extract in a bowl. With a manual whisk, whisk until thoroughly combined.
4. Sieve together flour, baking powder, baking soda and salt into a mixing bowl. Make a well in the centre.
5. Pour the liquid mixture into the dry mixture. With a spatula, gently fold all the ingredients to form a wet batter. Mix until the flour is just incorporate into the batter. Add the blueberries and fold in gently. DO NOT over mix. The batter should appear lumpy.
6. Spoon batter into paper muffin cups. Bake for 15~20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.
7. Let cool on a wire rack. Serve warm.

Recipe source: adapted from Bread baking by hand or bread machine, by Eric Treuille & Ursula Ferrigno