The heart wants what it wants… well, my heart wanted a homemade blueberry muffin and I didn’t want to disappoint my heart 😉
So, here we have Newyork Times Blueberry Muffins recipe. All because, a few days ago when it was pouring outside, I felt a strong craving for a homemade blueberry muffin. I know usually when it rains, people crave for something warm and spicy or fried food.
But hey, you cannot control what you crave for right? Anyways, I’m glad I did crave for a muffin. Honestly, I was in a baking slump for quite sometime and this helped me to get some baking mojo!
Now, coming to this muffin recipe…
This is a perfect breakfast muffins recipe which is moist and slightly dense. The crusty sugar topping followed by moist and fluffy crumbs laced with fresh blueberries and a hint of lemon is a sweet treat at its best! It’s everything and more than I craved for, I was one happy soul after taking just one bite!
If you love this kinds recipes, this is a MUST TRY!
Please do read the “notes” section before baking!
Recipe from here
Here is the recipe…
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Preheat the oven to 180C, 10 mins before baking.
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Cream the butter and sugar until light.
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Add the eggs, one at a time, beating well after each addition. Add vanilla.
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Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
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Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries along with the lemon zest (refer notes)
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Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, sprinkle almond flakes (if using) and bake at 375 degrees for about 30-35 minutes.
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Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Based on the comments section of the original recipe, I did the following things:
I creamed the butter and sugar for 8-10 mins, to get it light.
I reduce the quantity of sugar to 3/4 cup from 1 1/4 cups and felt it was the right amount. I dont like my muffins to be overly sweet.
I had only 3/4 cup blueberries with me and I added it as whole and didnt crush it. I tossed the berries in 1 tbsp flour before adding to the batter.
I had 2 muffins leftover for the next day and I stored it in airtight container and it turned out ok, it didnt become too moist or sticky.
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