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Blueberry Muffins



Woke up late on a Saturday morning. No, I didn’t have a hangover from a Friday night party but was up “entertaining” my twins when they refused to sleep after waking up at 2am in the morning! And both my hubby and I had to be up with them till 6 in the morning before they willingly go to bed. By the time we woke up again, it was past 2 in the noon!

Quickly, I ran through my mental list of “fast food”. Not as in macdonald or KFC, but just quick cooking food that is easy to whip up. My usual go-to scramble eggs and pancakes does not seem that appealing to me that morning(or should I say noon?), so I went to the fridge to get some inspiration. Looking into the fridge and saw the punnet of blueberries and the thought of aromatic blueberry muffins comes to mind! I quickly get set to bake them.

1 cup flour
1 egg, beaten
1 tsp baking powder
1/2 cup caster sugar
100gram blueberries
1 tsp vanilla essence
80 ml milk
45 gram butter, soften

Put the dry ingredients in a mixing bowl and mix evenly.

Peheat oven to 200 degree. Add in the wet ingredients except for the blueberries and mix briefly. The consistency should be lumpy and not smooth. Over mixing will result in a tough muffin. I usually just stir it slowly so that the flour have some time to absorb the liquid, resulting in less stirring required.

Fold in the blueberries and scoop the batter into muffin tray or muffin paper cups. Fill up to around 80% of cup.

Bake for 20 minutes or till golden brown.

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