::My Hobbies::: Homemade Blueberry Muffins Recipe

Successful and delicious, soft, fluffy Muffin making depends on 3 important activities; measuring, mixing and baking. Preparing Blueberry muffins are very easy job. It is really soft , sweet and truly delicious one. Both Kids and Adult can enjoy these tasty Muffins.

INGREDIENTS:

All-purpose flour or Wheat flour, sifted - 2.5 cups or 13 ounces / 369 grams [I used wheat flour]
Baking powder,sifted - 1 tbsp. / 9 grams
White sugar or Brown sugar - 1.5 cups or 10.5 ounces / 298 grams [ I used brown sugar]
Unsalted butter, softened- 1 stick
Salt - 1 and 1/2 teaspoons
Large eggs – 2 nos.
Milk - 1/2 cup + 2 tablespoons or 5 ounces / 142 grams
Vanilla extract - 1 tablespoon / 15 ml
Vegetable oil - 5 tablespoons or 2 and 1/2 ounces / 71 grams
Fresh blueberries - washed and patted dry - 1.5 cups

These tender, moist blueberry muffins are perfect for breakfast or an afternoon snack.Muffins are really best on the first day.

METHOD:

Step 1: Measure and place all the ingredients in your work place to make Blueberry Muffins.

Step 2: Use your food processor to crush the berries. Keep it aside.

Step 3: Preheat an oven to 375°F. Grease one 12- cup muffin pan or Two 6-cup muffin pans with butter.

Step 4: In a medium sized bowl combine together All purpose flour or wheat flour, Baking powder, Baking soda and Salt. keep it aside.

Step 5: In a separate large mixing bowl, add the sugar and softened butter.

Step 6: Using your electric mixer, mix the butter and sugar together at medium speed for 5 minutes. This will cream the butter and sugar together. It should be smooth in texture and light in color.

Step 7: Crack the eggs into a separate bowl and whisk them together. Whisk in the oil, vanilla, and milk into the eggs.

Step 8: With your electric mixer on low speed, mix this egg mixture into the creamed butter. Scrape the sides of the bowl down if needed.

Step 9: Now your liquid batter is ready to add to the flour mixture. So mix in the flour and baking soda mixture (the mixture which you put aside in step 4) little by little to the liquid batter. Do this on the mixer's lowest speed setting. Dump about 1/4 of the flour mixture in at a time. As soon as you don't see any white flour in the mixture, add another quarter, repeat the process. DO NOT OVER MIX IT. You just need the flour mixture to just come together. You DO NOT want a smooth batter. It is better if it lumpy. If you over mix, the muffins will become tough.

Step 10: Gently fold in crushed blueberries to the batter with a spatula. If you don’t want to crush the blueberries and stain the batter blue, you can just fold in a handful of fresh blueberries to the batter.

Step 11: Go ahead and spoon the blueberry muffin batter into each muffin cup so that each is about 3/4 of the way full. An ice cream scoop might be easier to use then a spoon.

Step 12: Gently bang the muffin tray against the side of a counter and then tap the tray on a flat surface. This will release any air bubbles in the batter.

Step 13: If you have some fresh blueberries, gently push some into the tops of the muffin batter in each of the cups. This way you will see some blueberries on the top of each muffin once baked.

Step 14: Place your muffin tray in the oven and bake for about 30 minutes at 375º Fahrenheit, or until the blueberry muffins are golden brown in color and a toothpick or cake tester inserted into the center of the muffins comes out clean.
Step 15: Using oven mitts, remove the muffin pan from the oven and place it on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Then use a toothpick or cake tester to circle around the outside of each muffin to allow it to easily break free of the pan. It will allow you to easily lift the muffins out of the pan.