These blueberry muffins are a big hit when I served it fresh out of the oven.
This has been in my to-bake list and I'm so, so, so glad that I finally baked them. They are GOOD!!
Another big plus is they are really quick and easy to do, with minimal washing. It's basically a 'mix wet and dry ingredients together' kind of recipe and VOILA! Mouthful of fluffy with bursts of blueberries awaits, all with the right amount of sweetness! It was really a great idea to sprinkle the muffins with the balance sugar as it gave these muffins that extra crunch with you sink your teeth into them.
It's pure BLISS on a lazy weekend!
recipe from Gwyneth Paltrow's "Notes From My Kitchen Table"
(my notes in red below)
makes 12 muffins
1/2 cup (125g) unsalted butter, melted and cooled slightly
1/2 cup (125g) whole milk
2 cups (225g) unbleached all-purpose flour (I used plain flour)
3/4 cup (175g) plus 1 tsp sugar, divided (I reduced to 170g and the additional tsp of sugar is used to sprinkle over the muffins before baking)2 tsp baking powder
1/2 tsp salt
2 1/2 cup (300g) fresh blueberries
1. Preheat oven to 190C. (I preheated mine to 200C)
2. Line a 12-cup muffin pan with paper liners.
3. Whisk butter, eggs and milk in a bowl.
4. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. (I sieve the flour and baking powder before mixing in the other dry ingredients)
5. Stir wet ingredients into dry ingredients.
6. Fold in blueberries.
7. Divide batter evenly among muffin cups. Sprinkle with remaining 1 tsp sugar.
8. Bake until muffins are golden brown and a skewer inserted comes out clean, 25 - 30 minutes. (I baked mine at 200C for 25 minutes)
9. Best served warm.
You can also replace blueberries with cranberries.
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