It is not very often I would label something as ‘BEST’ since I’m a natural skeptic. Tiger (aka hubby) would be the best judge for that. He thinks my palette is too difficult to please. Very often, the restaurants we visited based on rave reviews online turned out to be meh. (Meh – an expression of indifference, uninterested or boredom. Used frequently by my teenage daughter. source: https://en.wikipedia.org/wiki/Meh). Maybe my expectations were too hyped up by those astounding epicurean vocabulary used in the food reviews. Anyway, that’s another story.
So when I was doing my research online for some of BNF fans’ requests, I came across this Best Blueberry Muffins recipe. With a title like that, I knew I had to verify. I followed the recipe to a T (except by reducing the amount of sugar slightly) and when they were done, my kitchen smelled like a piece of muffin heaven. Of course they still have to go through the ultimate taste test.
That very night, I brought a batch (6 to be exact) over to my extended family. Now, my Dad-in-law is no muffin lover. In fact, he kind of swore off them. I think he was marred by some pretty bad experiences. I wasn’t very hopeful he would even try a bite. Imagine the surprise on my face when he ate one all by himself and reached for another helping. His exact words: “These are really the best muffins I’ve ever eaten”. Wow.
Oh, there are a couple of things you should know. 1) There should absolutely be no stinging when it comes to the amount of blueberries used in this recipe. Please do not reduce the amount. I know they seem a lot compared to other recipes but the success of these muffins highly depends on them. 2) If you are using fresh blueberries, it would be ideal to dry them as much as possible after washing. If you are using frozen blueberries (like I did), do not defrost them. Just fold them into the batter and they will not sink into the bottom.
2 cups (240 g) all-purpose flour
2 tsp baking powder
¾ tsp salt
2 large eggs (approx. 55 – 60 g each)
2 tsp vanilla extract
¾ cup (140 g) caster sugar – (original recipe calls for 200 g)
1 stick (115 g) unsalted butter – soften at room temperature
½ cup (120 ml) milk
2¼ cups (225 g) fresh blueberries
2 tbsp raw sugar – sprinkle on top
Makes 12 muffins
Recipe source: Once Upon A Chef (with slight modification)
Preheat your oven to 190°C/375°F.
Lightly grease your muffin pan and line with 12 muffin liners. Grease the inside of your muffin liners as well.
Sift the flour, baking powder and salt together. Set aside.
In a large mixing bowl, cream the softened butter and sugar together with a stand mixer or electric hand mixer for 2 mins, until pale and fluffy.
Add in one egg at a time and beat until well incorporated. Scrap down the sides of the bowl if necessary. Add in the vanilla extract and mix until combined.
The batter will look grainy at this point so don’t be alarmed.
Add in 1/3 of the flour mixture and beat a low speed, follow by 1/3 of the milk. Alternate the flour and milk until both are well incorporate into the batter. Mix until just combined and do not over mix.
Add in the blueberries and use a spatula to fold into the batter gently.
Scoop a big dollop of the batter into each muffin liner, filling them to almost the top.
Sprinkle generously the raw sugar on top of each muffin and bake for 25 mins or until a skewer inserted comes out clean.
Let them cool in the pan for 10 mins before removing.