Tuesday, July 3, 2007

Blueberry Muffins

It has been awhile since I wrote about food and living up to my blog Itadakimasu. To make up to this, here is a goodie recipe.

Muffins and cupcakes are almost identical. It took me quite sometime to realise what I was munching on. Mostly I relied on their tags. Heck, it would be easy to fool me by just switching the muffin tag with the cupcake's and I would not notice anything! However, if you know, you there are two main differences between a cupcake and a muffin. The most obvious is that cupcakes are usually frosted, but the greater difference lies in the texture. Muffins tend to be more dense, and heavier, possibly due to more moisture content. Cupcakes are a bit lighter and fluffier than muffins. Seems easy? Bare in mind that not all cupcakes and muffins are like that. There are dense cupcakes and fluffy muffins too! Best bet... peel off the papercups and enjoy your muffin or cupcakes.

In this recipe, blueberries are used. Fresh blueberries are quite expensive here in Malaysia and not every supermarket carries them. Fresh or frozen blueberries are usually used in muffins, or decorated as whole on cakes. I would not recommend substituting canned blueberries when fresh/frozen ones are called for. Canned ones usually come in thick syrup and most likely the berries are mashed up. These are better off used as a pie/cake filling and topping as they have more sugar and water content, or if you'd want a smoother, gooey texture. Buttermilk is also used in this recipe as it acts as a leavening agent and provides a tender texture to the muffin. It also helps to prevent the blueberries from sinking to the bottom. Despite the usage of self raising flour and buttermilk, these muffins have a much denser cake like texture.

Blueberry Muffins

90g butter
110g brown sugar
15g skim milk powder
1 egg
165g self raising flour
1 tsp vanilla extract
125ml buttermilk
30-40g fresh/frozen bluberries

  1. Preheat oven at 200°C.
  2. Cream butter, sugar and milk powder until light.
  3. Add in egg, buttermilk and vanilla. Mix well.
  4. Fold in flour until just combined. Stir in blueberries.
  5. Pour into prepared muffin pan and bake for about 20-30 minutes.
Yields: 6 large muffins

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