Wednesday, April 13, 2011

Blueberry Muffin for the weary souls

Things don't always go as plan but sometimes, instead of confronting negative vibes and disappointments head on, it is much wiser to calm down, take a breather ,shut up and yes have a muffin.  Somehow it is comforting to sink one's teeth into this  moist and delicious treat rather than to get completely lost at the complexity of what ought to be simple things. No, I don't have marital issues, thanks God! So when mornings' starting to get you down  then take a seat , make some coffee and eat a muffin. Things turn surprisingly better few minutes after. Life do offer simple comforts.

Heavenly light and fluffy Blueberry muffin Recipe

Sprinkle 250 g of blueberries with 1 tbsp of flour and swirl the mixing bowl gently to coat each berry with flour. I used frozen blueberry without thawing it.

In a big mixing bowl, sift 260 g of all purpose flour, 2 tsp. baking powder, 1/4 tsp. baking soda, a pinch of salt and 1/2 tsp. cinnamon powder. Add in 150 g of white sugar and using a whisk, mix everything thoroughly. Set aside.

In a another mixing bowl, beat one large egg. Whisk in 250 ml of buttermilk, lemon zest from 1 lemon ( you can skip that one out and add in few drops of vanilla instead), and add in 5 tbp. of vegetable oil ( you can also use melted butter).

Now, pour buttermilk mixture into the powders. Do not use electric mixer or whisk to combine these ingredients . When overbeat, airbubbles are incorporated into the batter making it hard once baked. The best way is to use a spatula and drawing the flour mixture gently into the liquid. Batter don't have to be smooth.Add drops of buttermilk if batter is too dry.

Fold in the berries and mix it gently making sure it is evenly distributed. Try not to overmix as the batter could turn purple. Now you could devide this batter into individual muffin holder. Butter the molder well if you are not using pape cups. Fill only 2/3 of the muffin holder.  

Although muffin could be baked at this point, a crumble topping could be added for extra flavor and texture. Simply blend 140 g flour, 80 g white sugar, 40 g brown sugar, 1/2 tsp salt, 1 tsp. powdered cinnamon in a processor. Add in 6 tsbp. of chilled butter, after few on/off turns, mixture must resemble wet sand. You can also use pastry blender instead.

Sprinkle crumble toppings  on each  muffin. Place it in a preheated oven (180°C) and bake muffins for 30-35 minutes or until  toothpick inserted into the muffin comes out clean. Let it cool for a while before serving.

Don't you feel better already? Now if this won't perk your morning blues up , I don't know what else will. Enjoy!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...