Mad about Blueberry Muffins

              Blueberry Muffins

It’s hard to believe that it’s been almost 5 months since my last post and close to half a year since I’ve gone back to work! It’s a challenge finding time to bake on the weekends and long gone are the days when I could muster up enough energy to stay up till 2am on a weekday just to try out a new recipe.

Blueberry Muffins

Fortunately, I have some time off from work in the remaining 2 weeks of this year, so I undusted my muffin pan and baked a dozen blueberry muffins. It’s been so long since I baked these muffins that I’d completely forgotten if I’d previously lined the pan with muffin cups or if I’d simply greased the pan. I’d tried both methods before, but preferred one over the other. I went with greasing the pan and ended up having a very difficult time removing the muffins from the pan.

Note to self: Don’t be lazy and line the pan with muffin cups with this recipe!

Blueberry Muffins (Recipe adapted from allrecipes.com)
Makes 12 large muffins

Ingredients
2 eggs
1 cup white sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups plain flour
1/2 tsp salt
1 tsp cinnamon powder
dash of ground nutmeg
1 tsp baking soda
1 cup sour cream
1 cup blueberries (a 125g box of berries is just right)

Method
1. Preheat oven to 190 degrees C. Line a 12-cup muffin tray with paper muffin liners.

2. Coat blueberries with flour to prevent blueberries from bleeding too much when baking by swirling the blueberries gently in a bowl with a small amount of flour. Sift together flour, salt, baking soda, cinnamon and nutmeg in a large bowl.

3. In another large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla extract.

4. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin tray. Fill the cups to slightly beyond 3/4 full.

5. Bake in preheated oven for 20 mins. If the muffins don’t look golden brown enough after 20 mins, bake for a further 5 mins or so at 200 degrees C.

Happy holidays, everyone!

6 Responses to “Mad about Blueberry Muffins”

  1. Crash Says:

    Good to see you back! Muffins look yummy!

  2. sara Says:

    Mmmmmm, these muffins look scrumptious! Welcome back and happy holidays! :)

  3. Sarah Says:

    I have just found your website looking for ways to attach macaroons to a cone - and found yours! What a brill blog, i am definately going to read the whole lot after the NY celebrations are over. I have my macaroons - shop bought I’m afraid - and will be trying out the toothpics, just got to go to shops to get sheet of paper for cone - wish me luck! :)

  4. Sarah Says:

    Well my crocquembouche was a complete disaster lol i tried to attach with toothpics and chocolate but neither worked, in the end we just piled macaroons covered in white chocolate on a plate - looked rubbish but they still tasted good! Next time i will buy a polystyrene cone and do it properly. Happy New Year everyone!

  5. Karen Says:

    Sara & Crash: Thank you! :)

    Sarah: Sorry to hear that the croquembouche didn’t work out, but at least the macarons tasted good! :) I’d have gone with a polystyrene cone too, but didn’t know where to get one.

  6. Ian Says:

    Hi Karen!

    Thanks for posting such lovely and yummy recipes! Just looking is enough to get me salivating, although you probably have enough people telling you that :)

    Just wanted to say that if i’m not mistaken ArtFriend at Takashimaya sells polystyrene cones, for when you decide to next conquer the croquembouche! :D

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