Mad about Blueberry Muffins
I’m on some sort of “breakfast food” roll at the moment. These were made using my favourite blueberry muffin recipe. In an attempt to make a more healthful version, I tried these with wholemeal flour once, but ended up with really dense muffins. So this time, I stuck to the original tried-and-tested version.
I like these muffins best fresh out of the oven because of their crusty tops and moist insides. But the best thing about them is that they are still fluffy and moist after 3 days, even if stored in a not-so-air-tight container - that is if they make it to the 3 day mark. 
July 11th, 2007 at 8:57 pm
ooh i love the way the blueberry oozes out of the crust =)
were they fresh berries?
July 11th, 2007 at 11:44 pm
great looking muffins! look that those high domes!
July 12th, 2007 at 8:16 am
Karen, I love the dome on these lovelies.
July 12th, 2007 at 9:40 am
Pofun: Yes, I used fresh blueberries.
Rachael & Edith: Thanks! That they rise so nicely is another reason why I love these muffins.
July 14th, 2007 at 4:17 pm
These ones look perfect! I usually get ugly muffins. I use half-and-half for a bit of wholewheat goodness, and a bit of the fluffiness of the white. Don’t really mind slightly denser muffins, for the sake of health.
July 15th, 2007 at 10:36 pm
Hi Karen,
The blueberry muffins are really mouth watering! Would like to order 2 dozens of them for National Day Celebration in August. Will confirm the exact day soon. What other flavours do you have?
July 16th, 2007 at 2:59 pm
Tommy: Thanks! I’ve also tried half-and-half previously, but they were still too dense for my liking.
Auntie HN: Thanks! You could also consider the cranberry with chocolate chunks muffins. They can be found under the Muffins category on the right side of this page.
July 19th, 2008 at 10:29 pm
Hmmmm! I just fell in love with this blog, everything looks soooo delicious!