How to Cook Blueberry Muffins

Makes: 6 muffins

Ingredients needed to make blueberry muffins:

For the muffins:

• ½ cup fresh black berries
• 1 cup all purpose flour
• 1 egg
• 1 tbsp baking powder
• ¼ cup milk
• ¼ cup sunflower oil

For the crumb topping:

• 2 tbsp flour
• 1 tsp ground cinnamon
• 1 tbsp butter, softened
• 2 tbsp sugar

Cooking instructions to make blueberry muffins:

• Warm up your oven to 400 degrees F and lightly oil your muffin mold with butter or oil. In case, you opt for paper muffin cups, greasing them is not necessary.
• Stir the baking powder as well as salt into the flour and sift them into a large mixing bowl.
• Pour the oil into sifted flour and crack the egg on it; stir all of them together to blend well.
• Empty the cup of milk into it and stir it into a viscous yet mixture, free of lumps.
• Drop the blueberries into it and fold them gently into the batter; avoid the berries from breaking to prevent the entire batter from turning purple.
• Spoon the batter into the muffin mold or paper muffin cups, filling ¾ of it and distributing the blueberries uniformly throughout each mold.
• Remove any trapped air bubbles in them by tapping each of them few times against a flat surface.
• To make the topping, whisk the sugar in softened butter until it dissolves to some extent and add it to the flour.
• Sprinkle the ground cinnamon on top and combine them all together with a fork until the mixture attains a crumb-like texture.
• Top each muffin generously with this crumb topping and put them into the oven.
• Bake the muffins for about 15-25 minutes at the preheated temperature; the cooking time might vary with the size of the muffins. If they are bigger, extend the baking time to 25-30 minutes.
• Once the muffins are properly baked and turns golden, remove them from the oven and arrange them on a wire rack to cool to room temperature. However, they taste equally well when munched upon straight out of the oven.
• Serve and enjoy over tea or with whipped cream!

Image credit: Wikimedia Commons

Last Updated on December 13, 2012 by