I was browsing through the fruits section in the market the other day and my eyes caught on Blueberries. They look amazingly beautiful though they were boxed up. And they were cheaper(surprise surprise!) than the batch earlier during Spring season, selling for $3.99 a box. I bag one of them (should have gotten more!) and came back home and see what I can do with them.
I know my better half loves cupcakes or muffins as lunch box’s “dessert” (weird way of putting it), just something sweet to end his meal with. There were so many recipes found on the internet, so I gave up trying to find the best but just use the first one that was in the returned search result.
Recipe adapted from Taste.com.au
- 2 1/4 cups self-raising flour
- 90g butter, chopped
- 3/4 cup firmly packed brown sugar or caster sugar
- 125g fresh blueberries
- 1 cup milk
- 2 eggs, lightly beaten
- 4 drops of vanilla essence
Preheat oven to 180°C/160°C fan-forced. Line the 6 hole muffin pan with cupcake liners/muffin cups.
Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar.
Make a well in centre of flour mixture. Add blueberries, milk and egg. Gently stir until just combined. Spoon mixture into prepared holes. Top the muffin with some blueberries.
Bake for 20 to 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes.
Turn out onto a wire rack to cool. Serve.
Note: I had leftover mix because the original recipe called for 12 hole muffin pan, so I made two batches, in the end I had 12 muffins.
The blueberry pop in the middle, surprisingly leaving a mass patch of purple surprise! I like this recipe as the blueberry fillings are not overly sweet (like the usual jam-like filling) and it retains the sweetness from the fruit itself.