This photo was taken under natural sunlight in the late afternoon, near the window.
These 2 photos were taken under warm light, on the dining table.I wanted to bake these blueberry muffins quite sometime ago. But I could not find nice fresh blueberries from NTUC supermarket. Finally when I saw them on the shelf, I grabbed 2 boxes. I always like to make muffins because the mixing of the ingredients can be done solely by hand. This is the 3rd time I'm making blueberry muffins. I used another recipe the previous times but found that the muffins turned out too brown and rather dry. This time I was so afraid that my muffins would turn out too dark, so I baked at 200 degrees Celsius. The final muffins looked a bit pale. I shall stick to the recipe next time. The muffins are not too sweet nor too dry.
Ingredients
375 g plain flour
1 tbsp baking powder
165 g firmly packed soft brown sugar
125 g buter, melted
2 eggs, lightly beaten
250 ml milk
185 g fresh or thawed frozen blueberries
Method
- Preheat the oven to 210 deg Celsius. Lightly grease two 6-hole muffins trays. You may put paper cups (used for cupcakes/muffins) directly into the muffin holes, in this case you need not grease the trays.
- Sieve the flour and baking powder into a large mixing bowl. Stir in the sugar and make a well in the centre of the dry ingredients.
- In a separate mixing bowl, add the melted butter, eggs and milk and stir to combine. Add all at once to the flour mixture and fold until just combined. (Do not overmix.)
- Fold in the blueberries. Spoon the batter into the prepared tray. Bake for 20 minutes, or until golden brown. Turn out onto a wire rack to cool.
Preparation time: 20 mins
Total cooking time: 20 mins
Makes 12 -15 muffins
Recipe from: Cookies, Muffins & Cakes
