I’ve always been fond of blueberries. There is something quite pleasant about the subtlety of its flavour. Growing up, I would only eat blueberry muffins, blueberry Danishes and cakes sandwiched or topped with blueberry. These days, I prefer frozen blueberries just on their own. They appease my sugar cravings without the guilt. But every so often, a blueberry muffin won’t go astray.
If you’ve been on a hunt for a delicious berry muffin, search no more. Even the best cafe berry muffins are barely on par with these muffins.
The original recipe calls for fresh blueberries. Unfortunately in Australia, fresh blueberries are the caviar of fruits. Unless you are stinking rich, you ain’t going to spend your precious $8 on a mere 125g of blueberries.
However, as summer is here, the prices of fresh blueberries have halved. Still stupidly expensive but not totally unjustifiable. I decided to have a blueberry face off last week. Are fresh berries truly better?
I split my batter in half. Folded in a batch of fresh berries and another batch frozen. The muffins took equally long to bake and from the outside, came out identical.
When cut in half, the blueberries in the fresh ones are more intact with no purply smears. The frozen ones are more wet inside due to the moisture content in frozen berries.
Taste wise, the fresh ones are somewhat better as the flavour is slightly more concentrated. The frozen ones were still equally tasty. Is it worth the extra dollars? No, not really.
Makes 12 large muffins
3 cups plain flour
1 1/4 cup caster sugar
4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
2/3 cup milk
2 cups blueberries or any other fruit, preferably fresh
1/2 cup brown sugar
1/3 cup plain flour
1/4 cup melted butter
1 1/2 teaspoon ground cinnamon
1. Preheat oven to 200C. Line or grease muffin tin.
2. Prepare your crumble mix first. Combine all the ingredients together with a fork.
3. In a bowl, mix dry ingredients (flour, baking powder, sugar and salt) together.
4. Make a well in a centre of the dry ingredients and add in eggs, milk and oil.
5. Combine mixture until just combined. Do not over mix as it will result in tough muffins.
6. Gently fold in berries.
7. Fill muffin cups until 2/3 full and sprinkle the tops of each with a generous tablespoon of crumble mixture.
8. Bake for 20-25 minutes.