Here's my first bake in 2014! Trying to post my bake as soon as possible this time. Must kick the habit of blogging too slow, hope it can last. Hahaha!
This recipe is taken from "Okashi: sweet treats made with love". Have been wanting to try this. Just happen to buy 2 boxes of blueberries and the itch to bake something. So this becomes my tea-break yesterday. The baking cups were bought from Hong Kong.
I like this small recipe, I make exactly 6 muffins, just enough for my family (ignore the kids they only love chocolate, hehe). This muffin uses creaming method. The muffins are quite nice, soft and not too sweet and oily. I like the additional crumble toppings, sweet and crispy. Lots of blueberries! I love watching the blueberries oozing out during baking!
Blueberry Crumble Muffins
Ingredients (make 6 muffins)
Crumble Topping:
20g unsalted butter, softened
20g castor sugar
20g cake flour, sifted
10g ground almonds
Muffins:
50g unsalted butter, softened
40g brown sugar
30g castor sugar
1 egg (about 65g)
60g cold fresh milk
120g cake flour
1 tsp baking powder
100g fresh blueberries
Method
1. Make crumble topping. Combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Chill in fridge until use.
2. Preheat oven to 180 deg C. Sift flour and baking powder twice. Set aside 18 blueberries.
3. Beat butter with mixer until soft and creamy. Add both sugars and beat until mixture is light and fluffy. Add egg and beat until well-combined.
4. Add 1/3 of flour and fold in with spatula. Add 1/2 of milk and continue to fold batter gently. Add another 1/3 flour and fold in, followed by the remaining milk. Add remaining flour and fold through, but do not over-mix. Add remaining blueberries and fold in gently.
5. Spoon batter into cases until about 3/4 full. Divide the 18 blueberries among each muffin, then sprinkle crumble topping over.
Bake for about 25-30 mins, or until muffins have a springy texture when pressed gently.
6. Leave muffins to cool on a wire rack. They are best served warm, and consumed the day they are baked or the day after. If not consuming immediately, store in airtight container and refrigerate for up to 4 days, freeze for up to 2 weeks.
Recipe from: Okashi: sweet treats made with love
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This recipe is taken from "Okashi: sweet treats made with love". Have been wanting to try this. Just happen to buy 2 boxes of blueberries and the itch to bake something. So this becomes my tea-break yesterday. The baking cups were bought from Hong Kong.
I like this small recipe, I make exactly 6 muffins, just enough for my family (ignore the kids they only love chocolate, hehe). This muffin uses creaming method. The muffins are quite nice, soft and not too sweet and oily. I like the additional crumble toppings, sweet and crispy. Lots of blueberries! I love watching the blueberries oozing out during baking!
Blueberry Crumble Muffins
Ingredients (make 6 muffins)
Crumble Topping:
20g unsalted butter, softened
20g castor sugar
20g cake flour, sifted
10g ground almonds
Muffins:
50g unsalted butter, softened
40g brown sugar
30g castor sugar
1 egg (about 65g)
60g cold fresh milk
120g cake flour
1 tsp baking powder
100g fresh blueberries
Method
1. Make crumble topping. Combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Chill in fridge until use.
2. Preheat oven to 180 deg C. Sift flour and baking powder twice. Set aside 18 blueberries.
3. Beat butter with mixer until soft and creamy. Add both sugars and beat until mixture is light and fluffy. Add egg and beat until well-combined.
4. Add 1/3 of flour and fold in with spatula. Add 1/2 of milk and continue to fold batter gently. Add another 1/3 flour and fold in, followed by the remaining milk. Add remaining flour and fold through, but do not over-mix. Add remaining blueberries and fold in gently.
5. Spoon batter into cases until about 3/4 full. Divide the 18 blueberries among each muffin, then sprinkle crumble topping over.
Bake for about 25-30 mins, or until muffins have a springy texture when pressed gently.
6. Leave muffins to cool on a wire rack. They are best served warm, and consumed the day they are baked or the day after. If not consuming immediately, store in airtight container and refrigerate for up to 4 days, freeze for up to 2 weeks.
Recipe from: Okashi: sweet treats made with love
