I’m back with another baking post! I didn’t have one last week, as I didn’t have quite enough time last weekend in between the family birthday celebrations, I also was out of cookie ideas. I had played with the idea of macaroons, but that looks out of my skill range. I’ll work up to it. So anyway, I thought why not muffins and cupcakes next! The possibilities are endless when it comes to baking.
For my first muffin edition, I wanted to do blueberries. You can find the original recipe here! I’ve stuck with the original recipe quantities, as it makes 12 muffins which is what I wanted. This was originally going to be a lemon and blueberry muffin but I still don’t have lemon zest so I just scrapped it. I shifted the recipe around a little as I took in comments from previous people who had tried the recipe before. Anyway, let’s get into it.
Make sure you have everything you need:
- 2 cups flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 3 tsp baking powder
- 1 cup blueberries (I used frozen)
- 1/2 tsp salt
- 3/4 cup milk
- 1/3 cup vegetable oil (5 tbsp and 1 tsp)
- 1 egg
In a medium bowl, pour in all the dry ingredients (flour, sugar, baking powder, blueberries, and salt).
Then mix them all together.
In a bigger bowl, pour in the wet ingredients (milk, oil and egg).
And mix it all up.
Put the dry ingredients in with the wet ingredients.
Mix it a little. Not too much though, the batter is meant to be lumpy apparently.
Now get the muffin trays that you just bought that morning cause you remembered you didn’t have any. Grease them a little, and throw in the muffin/cupcake liners. Once that’s all set up, pour the batter in each, filling it around 2/3 of the way.
This next bit is totally optional, but I love adding cinnamon and sugar on top to make a crust or “crumble” as I like to call it. Get a bowl and pour in a teaspoon of cinnamon and brown sugar (or more if you want, depends how much crumble you want). Mix it together.
Then just use your fingers to grab some and sprinkle it over each muffin. I wish I did more looking back, I will next time.
Now they’re ready to be put in the oven. I baked them for 20 minutes at 175 degrees. Basically use the toothpick test. If it comes out clean, then they’re ready.
I impatiently waited for them to cool, took the obligatory photos which I always do. Then immediately ate two while Rory ate one. When he realised I had already demolished twice as much as him, he ate an extra one too. They were delicious, and even better when warm!
I’m keeping this recipe as a go-to muffin recipe, it was so easy and they came out great! I’ve missed baking, even though it hasn’t even been that long since I last baked. There’s something tranquil about baking, and also, you get to eat something you made from scratch which is always a bonus!