After making so many muffins, there is a part of me that wishes I understood the science behind muffins a bit better, or had the patience to work it out. Somehow, each recipe is a bit different and the outcome is usually good but why? Anyhow, I don't know why it's taken this long in my blogging to finally make an amazing blueberry muffin but this is it! A great recipe from Recipe Tin Eats, adapted to lower the sugar and use wholemeal flour but otherwise I think she's right about the mix of butter to oil ratio and all her other tips are pretty spot-on!
Prep time: 20 minCooking time: 20 min
Ingredients
2 1/2 cups wholemeal plain flour
3 tsp baking powder
1 tsp baking soda
1/4 cup caster sugar (70g)
1/4 tsp salt
1 cup buttermilk (or 1 cup warm milk + 1 tsp white vinegar, left for 5 minutes to curdle)
60 g butter, melted
80 mL vegetable oil
2 eggs, room temperature
2 tsp vanilla essence
2 cups (250g) blueberries (fresh or frozen)
Method
1. Preheat the oven to 200 C and prepare the muffin tray.
2. Combine all the dry ingredients in a large mixing bowl; flour, baking powder, baking soda, sugar and salt. Whisk to combine.
3. Combine all the wet ingredients in a separate mixing bowl; buttermilk, butter, oil, eggs and vanilla essence. Whisk to combine.
NB. The original recipe says try not to mix more than 8 times so the muffins don't get tough, but I found there were too many lumps so just did my best to keep it to a minimum, maybe 12 stirs?
5. Stir through the blueberries then spoon into the muffin tray.
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| Attempt 1: too slow with the frozen blueberries leads to bleeding, Attempt 2: much better when leaving them in the freezer till the final step! |
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