Finally i baked this muffin. I waited for so long because due to my ke-dekut-ness i not willing to spend money on fresh Blueberry. :p hahaha... But i wanted to bake this for so long so finally i brought 1 pack 125g from Giant and it cost me RM8.90. sigh... hehehe... see how kedekut i am. ^ ^
The outcome of the muffin was .... speechless delicious. wakakakakaka... myself also very satisfied. HB even comment this is so much better then Coffee Bean BlueBerry Muffin. fuiyoo... \^ ^/
This is definitely a keeper and i am sure will bake this again. :) I tweak a little bit here and there to suit my and my family taste :). if you prefer orginial recipe, you may refer here Table for 2 or more
250gm cake/superfine flour
1 tsp baking powder
1 tsp baking soda
180gm sugar
1 tsp baking powder
1 tsp baking soda
180gm sugar
1 heaped tsp lemon zest (1 whole lemon zest, and added some into batter also)
125gm blueberries
2 eggs
200ml plain yogurt
Method:
1. Preheat oven to 170C. (Do this only after batter is ready because my oven heat up very fast)
2. Sift cake flour with baking soda and baking powder.
3. Remove 2Tbsp of sugar and combine it with the lemon zest. Set aside.4. Mix the balance of sugar with sifted flour. Set aside.
5. Lightly beat eggs and combine with melted butter and yogurt.
6. Make a well in the center of (4) and pour in (5).
7. Mix just to wet ingredient. Do not combine until very smooth. Add in left over lemon zest.
8. Put in blueberries and lightly mix. Do not break the berries.
9. Spoon batter into 12 4oz muffin cups (using 3oz muffin cup so it makes 15 - 16 cups).
Top with some lemon sugar (3).
10. Bake for 35minutes or until a toothpick inserted comes out clean.
Important notes:
Mix blueberry with a little bit of flour and make sure every berry covered with flour. This is to make sure it got distributed evenly in the muffin instead of all concentrate on the bottom of the muffin. :D
Like this :)
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