When I think of muffins, I instantly think about Blueberry muffins. Of course when it comes to muffins, I would prefer other flavors such as lychee martini, chocolate Rocher and all the weird combinations that you see in shops these days. There are no boundaries when it comes to desserts.
The trick to being successful is to be different, go crazy and go wild. Consumers like to be updated with latest trends and fashion, likewise consumers of food like their palates to be excited all the time. As a baker, I do not like routine, I like to experiment with flavors. I hate and dread making the same kind of cakes/ food all day long. You can see that this blog is slowly evolving and taking a different direction. I want to share my love of food with fellow foodies. Pinterest has definitely change the way I think about food and desserts. There are so many possibilities out there that it’s hard to want to accomplish all of them at once.
So today, let’s just start with the very basic- the humble Blueberry muffins. A muffin that is a common flavor in every shop that sells them.
Actually the real reason behind making this was to celebrate our 11 years together. Baked specially for the one who is unable to enjoy it again. But I guess picture paints a thousand words. Best way to celebrate even though we’re miles apart.
These Blueberry muffins are truly awesome. Tender crumbs, fluffy and moist even after the second day and has a muffin top!!!! Muffin tops!! It smells awesome too with the addition of almond. If you don’t like the taste of almonds, feel free to omit it in the recipe and replace it with a little more vanilla extract.
Blueberry Muffins ( Makes 7 Standard Size Muffins)
1 Cup cake flour
1 teaspoons baking powder
1/4 teaspoon salt
56g unsalted butter, softened
1/2 cup granulated sugar
1teaspoons vanilla extract
1/8 teaspoon almond extract
1/4 cup milk
1 cup fresh blueberries
1) Preheat the oven to 190C.
2) Line a muffin tin with paper liners. This recipe makes about 7 standard size muffins. I like to rub abit of butter on top of the tin as some of the batter flows out to form that muffin top.
3) In a medium bowl, Sift flour, baking powder and salt.
4) Beat butter and sugar for about 2 minutes using an electric mixer.
5) Add the eggs one at a time.
6) Beat in the vanilla extract and almond extract.
7) Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
8) Fold the blueberries into the batter and do not overmix
9) Scoop the batter into the muffin tins until the top.
10) Bake for about 20-30 minutes, until lightly golden and a cake tester comes out clean
Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures