Blueberry Muffins

These are the most expensive muffins I have baked. The blueberries alone cost me more than RM30 but it was worth every cent. Where else can I find delicious blueberry muffins that are packed with juicy blueberries?

It wasn't the blueberries that prompted me to bake but rather a carton of near expiring buttermilk. Does this sound familiar? Yeah, I still can't break the habit of buying buttermilk whenever I see it on the shelves.

Buttermilk Chocolate Cake, Ranch Dressing, Buttermilk Fried Chicken and all sorts of delicious buttermilk recipes come into my head. Then I buy the buttermilk and let it sit in the fridge.

So this time, fresh blueberries from Jaya Grocer came to the rescue for me to bake with the buttermilk. I bought 4 packets of blueberries at RM10.90 per 125g but used approximately only 3 packets to bake. The rest, I just ate them straight.

I love these muffins! There is nothing like biting into a warm muffin with loads of plump blueberries and feeling the juices burst into your mouth. Heavenly!

So every time I feel a dark cloud come over my head at the office, I tell myself, if you want to be able to afford blueberries, just get on with it and work! That's how I motivate myself hee..hee...

Blueberry Muffins

Recipe sources : Once Upon a Chef

- 240g self-raising flour, sifted

- 115g butter, melted

- 180g caster sugar

- 2 large eggs

- 2 tsp vanilla extract

- 120ml buttermilk

- 375g fresh blueberries

Method :

1. In a mixing bowl, mix melted butter, sugar, eggs, vanilla extract and buttermilk.

2. Put flour into another mixing bowl and make a well in the centre.

3. Pour the wet ingredients into the flour and using a spatula, gently fold the flour into wet ingredients until you don't see anymore flour (it is OK if the batter is lumpy, do not overmix).

4. Fold in the blueberries.

5. Using an ice cream scoop or two spoons, fill a 12-hole muffin pan with the batter.

6. Bake at 160C for 25 minutes or until a toothpick inserted into a muffin comes out clean.