HAPPY BLUEBERRY DAY!! Let's learn to make some Blueberry Muffins today. While I always strive for Fresh Ingredients, there's a reason WHY, I have used Dried Blueberries today. The answer is ..................................... STORAGE! How? So, when using Fresh Blueberries, you would need to store your muffins in the refrigerator, else you'll be risking these blueberries getting spoilt. But you will also be risking your muffins being all hard and chewy cause the bread won't stay as fresh. But that's when Dried Blueberries (By Nutty Gritties) comes in, you can store them outside provided, it's a cool and dry place and that will have no effect on these cakes. To get some Dried Blueberries for yourself, click on the link below:https://nuttygritties.com/collections/berries/products/dried-blueberriesDo you have your dried blueberries ready? Let's dive into the world of baking:Few things to keep in mind while baking a Cake:1. Temperature: Use room temperature ingredients, especially the ones you keep in the fridge, like milk, eggs, butter. Room temperature will guarantee better results.2. Don't Over mix: Avoid using a whisk attachment, use a paddle or spatula again. Over mixing your batter can lead to a less fluffy cake. Mix it only till when it's required.3. Avoid Opening the Oven too much: Every time you open the oven to check on your cake, you change the temperature of the oven, which can lead to cracks on the cake.4. Sieve your Dry Ingredients: Try and sieve all your dry ingredients, from flour to coffee powder. It will lead to a cleaner batter and softer cake.Tips for Cupcakes & Muffins1. Use Good Liners: I can't stress on this enough but using good quality non stick liners will go a long way for your cupcakes or muffins, especially when storing them. If you are using Silicone Molds, you don't need to line them. 2. ¾rd. Rule: Fill your liners to only 65-75% of it's capacity. Overfilling and underfilling will not give you the desired shape of your muffin3. Cooling before Icing: Are you impatient? I am too, but you gotta do what you gotta do! Let your muffin cool down before icing them, or the icing will melt faster than you can eat all. I swear I am not challenging you.YieldThis recipe will yield you batter, enough for 6 normal sized muffins, about 12 mini muffins or 8 mini Bundt cakes! If you wish to increase batch size, simply multiply the entire recipe by 2x to make 12 Muffins! I won't recommend multiplying by 1.5x, because of the egg mentioned. Enough with the tips! Getting on to the recipe now.
- Stand Mixer (Optional)
- Measuring Cups & Spoons
- ½ cup / 55g Unsalted Butter
- ⅓ cup Caster Sugar
- 1 cup All Purpose or Cake Flour
- ¾ tsp Baking Powder
- ¼ tsp Salt
- ⅓ cup Milk
- ⅓ cup Dried Blueberries by Nutty Gritties (linked above)
- 1 Egg
- 1 tsp Vanilla Extract
- Begin by preheating the oven to 180°C and by lining a muffin or a mini muffin tray with liners. If you don't have liners at home, line by spraying or brushing some oil. Alternatively, you can use mini Bundt pans as well.
- Whisk together the dry ingredients (Flour, Salt & Baking Soda) in one bowl and sieve properly.
- Let's begin creaming the mixture. To start, combine Butter and Caster Sugar using a whisk, or a whisk attachment in your Stand Mixer. Once, done add Eggs and Vanilla Extract and mix.
- Once combined, start folding in the dry ingredients, alternating with Milk. It should flow like Flour-Milk-Flour-Milk-Flour. Once the batter is combined, add the dried blueberries and give it a soft mix.
- Once done, transfer the batter into your desired choice and size of pans and add to the oven to bake for 15-20 minutes or until done. All ovens work differently, so to check insert a cake tester or a toothpick in the center of the cake. If it comes out clean, cupcakes are done.
The sweetness and intensity of the cake is kept in mind, so that you can enjoy this week your daily cup of coffee and tea! For more baking recipes, click on links below!
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