“Didn’t you post a blueberry muffin recipe before?” asked my hubby when he saw me editing the photos for this post.
I replied “They are not the same, my dear. Both use different ingredients and different methods. I know it’s not the blueberry season now but I just can’t wait till the next season to share this recipe with my readers. Isn’t it your favourite? ”.
“Yes, in fact, it’s the best muffin you have baked so far. I love that tangy taste and smell most.” He said with a grin.
This recipe, which originated from Annabel Karmel’s website, was highly recommended to me by my dearest friend Alice of Bit-Of-Taste. She had already tried and tested it herself, and the result was very satisfying. You can find her lovely blueberry muffins post in her blog.
On my first attempt at baking these muffins, I used lemon according to the original recipe. My hubby didn’t like the lemony taste at all. So I decided to swap lemon with orange on my second attempt. Unexpectedly, the outcome for this blueberry and orange combination turned out to be so delightful! This variation pleased not only my hubby’s palate but even my mother-in-law who was never really a big fan of muffins. Needless to say, my son had the biggest shares as he adored blueberry very much. The orange zest gave these muffins a hint of tangy and fruity smell whereas orange juice was full of natural sweetness. These muffins got their extra moisture from the blueberries and yogurt. They stayed soft and velvety even left overnight. It was such a joy to savour them.
As this recipe uses the mixing method (which no electrical mixer is required), it’s perfect for any beginners at baking. Recently, I choose this recipe to show a friend of mine on how to bake muffins. Being a working mom of two little gals, two and five respectively, she always thought that baking was very time-consuming. But, after seeing how I made these blueberry orange muffins, she was convinced that she could do it too. She also agreed that homemade muffins are indeed easy-to-bake, healthy, tasty and economical. A week later, she told me that she had bought an oven and was ready to jump on the home baking bandwagon. I was really happy to hear this.
These muffins are great for breakfast and tea break. Filled in a mini cup, they are good to pack for lunch box and easy to handle by your little ones.
You can use either fresh or frozen blueberries to make these muffins. For variation, you can try to experiment with other type of berries. Another possible option is to use dried fruits such as raisins. Bake some in advance and keep them in the freezer. Thaw and reheat them when you want to consume.
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