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Recipe for blueberry muffins (using the creaming method)
Make: 6 large muffins/ 12 – 16 small muffins
50g unsalted butter – softened at room temperature
70g castor sugar (I reduced to 60-65g)
1 egg (medium) – at room temperature – lightly beaten
100g low protein flour
1 tsp baking powder
Pinch of salt
70g blueberries (fresh or frozen) (I find that 50g is sufficient) – You can replace with raisins
- Pre-heat oven to 220°c.
- If you are using fresh blueberries, wash and drain them. Then pat dry with kitchen towels.
- If you are using frozen blueberries, follow step 2 and then store them in the freezer for overnight. You can use them straight away without any defrosting.
- Mix low protein flour and baking powder together and sieve twice. Set aside.
- Cream butter with an electric mixer.
- Add in sugar and continue to beat until light and fluffy. Add sugar in 2-3 times and each time you have to make sure the mixture is well blended.
- Add in lightly beaten egg and stir well. Then add in salt and mix well.
- Add in half of the milk and mix well. Sift in half of the flour mixture. Use a spatula to gentlely fold in the flour mixture. Continue with the remaining half of the milk and flour mixture.
- Add in blueberries and mix well (see note 1). Do not overmix. The batter should be thick.
- Spoon batter into the muffin mould until 80% full. I had tried to top up the mould until 90% full but my muffin mixture overflowed during baking. This creaming method will produce thinner mixture as compared to muffin method. So you may need to do your own experiment to achieve the best results.
- Bake in the oven at 200°c for 20 minutes or until the muffins have risen and turned to golden brown. Insert a toothpick into the centre to test. If it comes out clean, it means that the muffins are cooked. The baking time will vary depending on the size of the muffins. If the muffins turn golden brown too early, reduce the heat to 190°c after baking for 10 minutes. If the muffins show uneven colour, turn the baking tray 180 degree towards the last 5 minutes.
- If you want to see the blueberries appeared on top of the muffins, spoon the batter into the muffin cup until half full, then add 5-6 blueberries, and continue filling up the cup until 80% full. Then add a few more blueberries on top and lightly press it down with your fingers tips.