Let’s Bake! (Blueberry Crumble Muffins Edition)

I’m back with another baking post! 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.

Ta-da! Muffins!

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!

Angela.

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Share A Favourite Recipe!

Hey guys, this post is a little different.

I would like to ask you guys for something. As you know, I’ve been sharing lots of baking posts recently. But I haven’t baked anything new for a while, and it got me thinking.

I want to try some tried and tested recipes, and who better to ask than all of you friends in this blogging land. It doesn’t have to be baking, it could be cooking. Rory and I would be keen to try some new meals, to spread our wings and try something adventurous or different.

So feel free to leave a link to a post of your favourite recipe (or recipes!), for baking or cooking, sweet or savoury. Or just link to where you found the recipe, and I will happily follow it over.

I already follow a lot of cooking blogs, and many of you guys have shared recipes or food posts before, but I think it would be quite cool if we wind up compiling a big old list of tried and tested recipes you know? 🙂

To kick things off, I want to share this recipe for a teeny carrot cake. I got it from this amazing blog called Dessert for Two. It’s run by Christina who specializes in making small desserts (specifically for two people!), which is helpful since I live in a household of two, and most dessert recipes feed at least 6 people. We made this carrot cake for Rory’s birthday last year, and we both looooved it.

Let’s share some favourite recipes!

Angela.