When I think of muffins, I instantly think about Fluffy 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. But going back to Ol Fluffy Blueberry Muffins is like seeing chocolate on the table and being happy instantly. It’s my go to flavor besides chocolate.
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-humble and Fluffy Blueberry muffins. A muffin that is a common flavor in every shop that sells them.
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.
Feel free to hashtag #sherbakes or tag me on Instagram @sherbakes so I can see all your yummilicious desserts if you make them!
Delicious and Moist Blueberry Muffins
- 1 Cup cake flour
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- 56 g unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 1/4 cup milk
- 1 cup fresh blueberries
Preheat the oven to 190C.
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.
In a medium bowl, Sift flour, baking powder and salt.
Beat butter and sugar for about 2 minutes using an electric mixer.
Add the egg
Beat in the vanilla extract and almond extract.
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
Fold the blueberries into the batter and do not overmix
Scoop the batter into the muffin tins until the top.
Bake for about 20-30 minutes, until lightly golden and a cake tester comes out clean
Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations 🙂
Hi- the recipe says to add eggs one at a time but the ingredient lists only one egg. Which is correct?
My apologies.. I must have halved the recipe. I have amended the step to just adding the egg! Thanks for pointing that out