Sweet Time: Blueberry Muffins

Home Baked Blueberry Muffins

Blueberry is my favorite flavor of muffins. I used to like going to a farmer’s market for a vendor’s blueberry muffins as their muffins are soft, freshly baked and not too sweet or greasy as the other muffins I have ever tried in grocery markets or cafe’s. Though that vendor only brings a dozen of muffins to the market each Sunday and they are usually sold out within the first hour like before 11:30am! After missing my favorite muffins for a couple of times, I decided to start baking a few weeks ago. I happened to see the following recipe on Parents magazine and followed it. My first time baking blueberry muffins turned out to be a great success and it gave me great confidence and impulse to bake more! My friends think my muffins are incredible so I am more than happy to share the recipe here with you. Hope your breakfast, your afternoon snack time and even evening dessert time will be lighted up by these lovely blueberry muffins!

Ingredients:

1. 2 very ripe large bananas

2. 2 cups whole wheat flour (feel free to use just plain all purpose flour)

3. 1 1/2 tsp baking powder

4. 1 tsp baking soda

5. 1 pinch of fine sea salt

6. 1/2 cup light brown sugar

7. 1 1/4 cups buttermilk

8. 1 large egg, lightly beaten

9. 1/4 cup light olive oil (or melted butter)

10. 7 oz blueberries, rinsed and drained

11. 1 Tbsp raw brown sugar (to add sweetness to the muffins; you may also try blueberry syrup)

Preparation:

1. Heat the oven to 350°F. Line a 12-hole muffin pan with muffin cases. Peel the bananas and mash in a bowl, using a fork.

2. Mix the flour, baking powder, baking soda, salt, and brown sugar together in a large mixing bowl. Make a well in the center and add the buttermilk, egg, olive oil, and bananas. Quickly fold the ingredients together until just incorporated, taking care not to over-mix. Tip in the blueberries and give the batter one or two stirs.

3. Apply the muffin pan with a thin layer of butter spray. Spoon the batter into the muffin pan and sprinkle with the raw brown sugar. Each cup will be quite full. Bake in the oven for about 20 to 25 minutes until muffins are well-risen and golden brown on top; a skewer inserted into the center of a muffin should come out clean.

4. Let cool in the pan for a couple of minutes, then transfer to a rack to cool completely.

Reference: Scholastic Parents March 2012 Issue Healthy Breakfasts: Whole-Wheat Blueberry Muffins

Hot Word Of The Day:

1. English:  Blueberry Muffin

2. Mandarin: 蓝莓松饼 lán méi sōng bǐng

3. Spanish:  muffin de arándanos

Read It. Say It. Immerse It.