Yummy Toddler Foods: Blueberry Muffins

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Perhaps it’s the need for accomplishment during this holidays. I find myself testing new recipes and revisiting my old favourites.

I’ve blogged about my No. 1 muffin a few years back. My tummy craved for blueberry muffins this afternoon and I baked them while Hannah was napping away. :) I know that I’m enjoying life when I have freshly baked, warm muffins to eat. Hannah is now of age to share in this delightful dessert as well. As for Yang, he does not object to having one or two of such muffins even though he dislikes the fruit itself.

Baked with fresh blueberries

I have modified the recipe over the years and below is an updated one.

Ingredients (Makes about 12 small muffins)

  • Cake flour (3/4 cup)
  • Wholemeal flour (1/4 cup)
  • Baking powder (½ tbsp)
  • Baking soda (½ tsp)
  • Salt (¼ tsp)
  • Cinnamon powder (½ tsp)

 

  • Butter (100g, softened)
  • White caster sugar (⅓ cup)
  • Egg (1 large, room temperature)
  • Plain yoghurt (¾ cup, room temperature)

 

  • Blueberries (1 flat tub, rinsed and dab dry with a paper towel)

 

Method

1)         Preheat oven to 190°C. Line muffin tray with paper muffin liners.

2)         In a large mixing bowl, cream butter and sugar with an electric hand-held mixer until light and fluffy. Beat in the egg.

3)         Sift together the flours, salt, baking powder, baking soda and cinnamon powder in another bowl.

4)         Add ½ of flour mixture and ½ of the yoghurt into the butter mixture and use a metal spoon to fold in everything until dry ingredients are JUST moistened. Repeat again after adding the remaining flour mixture and yoghurt. (Important: DO NOT over-fold the mixture.)

5)         Gently fold in the blueberries briefly. (the batter should be rather thick and sticky now)

6)         Spoon blueberry muffin batter into the paper muffin liners, filling about 2/3 full.    (I use another metal spoon to help load the sticky batter into the muffin cups.)

7)         Bake at 190°C for 20-25 minutes, or until tops are lightly browned. (Important: Never open the oven until after ¾ into the baking time. Otherwise, muffins will sink!)

8)         Take out the muffin tray to cool on a rack for a few minutes; remove blueberry muffins to cool further on the rack. Serve blueberry muffins warm. :)

The blueberries were of a deep red wine colour on the first day of baking but the colour changed to a lovely purple from the second day onwards.  :)