Good Morning Blueberry Muffins

Muffins are perhaps the best thing you can ever have for breakfast. Back in Malaysia, there are many 'muffins' sold in morning market. They used to come in various flavours. Pandan, chocolate, coffee, you name it. Nevertheless, I would frankly say that those are purely butter cake batter poured into muffin baking tins after the addition of coffee, chocolate or pandan flavour. In many English countries, muffins are the must-have breakfast food. The culture has spread to Australia too, as it is a common sight to see the long queue at cafes in the morning.

These blueberry muffins really lives up to its name. It greets you in the morning and put a big smile on your face. It is soft and moist with a light crunch on the top, especially when it just came right out of the oven. This is the first time I am making and tasted blueberry muffins. It is expensive and quite difficult to get in Ipoh. For the very first time I am falling in love with my blueberry muffins and this recipe is a sure-keeper !

My version of blueberry muffin is to cook the blueberry to make the blueberry pie filling first, rather than just throwing in fresh blueberries. This makes the muffin so moist and rise sky high

Recipe for Good Morning Blueberry Muffins

Ingredients

90 gm. unsalted butter - melted
110 gm. fine sugar
1/4 tsp. salt
1 eggs - lightly beaten
125 gm. cake flour
1 tsp. Baking powder
40 gm. ground almonds
50 ml. fresh milk
Blueberry Pie Filling

Method

1) Mix melted butter, milk, sugar, salt and egg in a small jug
2) Sift the flour, baking powder and ground almond.
3) Pour the wet ingredients into the dry ingredients.
4) Fold in lightly and do not overmix
5) Fold in blueberry pie filling** and once again, do not overmix. It is better to underfold than to overfold it or you end up with rubbery muffins
6) Bake in a preheated oven at 200 C for the first 10 minutes and 180 C for another 15 minutes.

**To make blueberry pie filling:

Add 1/2 cup of fresh blueberry into a saucepan. Cook it over medium heat with 3 tbsp of water and 2 tbsp sugar until mixture has thickened.