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!