That is just so sweet.
You, my dear Bake Happy friends, are definitely the sweestest persons on the planet (possibly the whole universe if we believe there's life on other planets). Thank you for checking up on me when you realized I haven't been updating this blog for over a month. I'm sorry about that, the non-baking part of my life has been pretty much busy so I just want to thank you for sending me sweet messages, mails, posts to check up on me. So now, let's make up for lost time by making some blueberry muffins.
Ahhh... mornings and blueberry muffins, practically synonymous to butterflies and rainbows, yeah? Eat some and nothing can go wrong in your day. And this recipe I'm sharing is probably the best Blueberry Muffin Recipe that ever existed. Ever. As in ever. I mean, if the full name of this recipe is actually "To Die For Blueberry Muffins", that should count for something, right?I admit, I am a cupcake person. (anyone noticed?) Given the choice, I bet you know which team I'll be rooting for but after baking these muffins, I am not yet a convert but it definitely convinced me to explore Team Muffins even more. (Don't worry Team Cupcake, we're still friends) I mean, can you see how beautiful these muffins are once baked? Spell h-e-a-v-e-n-l-y.
Okay, okay, okay.... enough of my ramblings. Here's the recipe -
Adapted from allrecipes.com
11 muffins/400 F
What we need:
For the muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar (I ran out of sugar (what?!) so I used the washed variety)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk (approximately)
1 cup fresh blueberries (or a can of blueberry filling)
For the crumb topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Okay, so the thing is, blueberries are really hard to find here in Manila. And, whenever I find one (usually at Landmark Makati), I feel it's just too expensive for a small plastic container. Too bad, how I wish it's more accessible (and affordable) here only so I can make these muffins with fresh blueberries. There are also frozen ones available by the way which they say is the next best thing to the fresh ones at Healthy Options in Greenbelt or at Kang's Korean Grocery in Valero but for this recipe, I've chosen to use the most accessible to all of us - the blueberry filling by Comstock that you can find in almost all major groceries (I bought the one I used here at Rustans).
Since it's a pie filling, it has this gooey thick sweet syrup. We really don't need this for the muffins since (1) it'll affect the color (who wants a greenish blueberry muffin anyway? Which is confusung actually to have something that's blue but is actually green, right?) and (2) it'll add more liquid to the batter more than we want.
So, a day before (or an hour before) making the muffins, make sure to drain it -
until it looks like this. So what can we do with the extra syrup? Hmmm... make blueberry pancakes, drizzle it on top of these muffins once baked, spread on top of a toastead bread... possibilities are endless.
(1) Combine all the dry ingredients - flour, sugar, salt, baking powder. Mix well. And oh.. for these muffins, no need to use an electric mixer, a whish will do.
(2) Go grab a measuring cup for liquids, add the oil, egg and enough milk to make one cup out of the three ingredients. (yeah I know, I may have added a bit more milk than asked for, oops.)
(3) Combine the wet with the dry ingredients.(4) Fold in the blueberries.
(5) To make the crumb topping, combine flour, sugar, and ground cinnamon.
(6) Add 1/4 cup softened (not melted) butter.
(7) Using a fork, mash them all together to form... well.. crumbs.
(8) Line cupcake pans with 3 oz liners (these are the regular sized ones). Add 1/4 cup muffin batter to each liner and add crumb toppings.
(8) Bake at 400F for 15 - 20 minutes or until done like these ones. Yum!!!
And since it just makes 11 cupcakes, add water to the empty 12th cup to help the muffins rise beautifully, okay? Good luck and enjoy.