將可愛討喜的新鮮藍莓混入麵糊中做成鬆軟美味的Blueberry Muffins，潤濕又鬆軟，超好吃！早餐來一個就很有飽足感了。
These muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins", touted as the best blueberry muffins in Boston. But they are so quick and easy to make!
What have I done differently?
1. I added zest from half a lemon to bring out the taste of the blueberries and it works. Don't skip the zest!
2. I also use brown sugar because I ran out of normal granulated sugar so the colour is a bit off, don’t learn from me!
3. I added milk much later (forgetful); also don’t learn from me, just follow the recipe.
Nonetheless, the muffins turned out to be perfect in terms of taste of texture. I’m going to double the ingredients and make 12 next time!
To make 6 muffins:
Ingredients:
60 gram softened butter
1/2 cups sugar
1 eggs
1 cup all purpose flour
zest from ½ lemon
1/4 teaspoon salt
1 teaspoons baking powder
60 ml milk
1 box blueberries (125-150g), washed. 1/3 smashed, 2/3 whole
1 teaspoons sugar and walnut for garnishing (optional)
Preparation:
1.Preheat the oven to 190 degree celcius.
2.Cream the butter and sugar until light.
3.Add the eggs, one at a time, beating well after each addition.
4.Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
5.Crush 1/3 blueberries with a fork, and mix into the batter. Fold in the remaining whole berries with lemon zest.
6.Line a 6 cup standard muffin tin with cupcake liners, and fill with batter then top with walnuts. Sprinkle the 1 teaspoon sugar over the tops of the 6 muffins, and bake for about 20-25 minutes. Use a toothpick to check if the muffin is cooked from the inner.
7.Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.
