24 July, 2021
A few more years than I care to admit ago, I worked at a company that had offices in an office centre – they provide reception, mail services, janitorial….you rent the office, they provide pretty much everything else. In that building, there was a deli on the main floor, and pretty much every morning, my co-worker and I would grab either a blueberry muffin or a sausage roll each. Neither of them were particularly good for us but at least we held it down to one or the other per day, and not both. The muffins were bran but they were HUGE and were from a mix and the sausage rolls were re-heated and pretty greasy – both were amazing and I have been craving those muffins for months.
Today I decided to make some blueberry muffins, but it seems the craving was not as desparate as I had thought. I went to the Wholesale Club (I can either drop a stupid amount of money in there or I can’t find a thing). Today, I went in there looking for wheat bran. Guess who did not have wheat bran? Guess who could not be bothered to go booting all over town looking for it – by that I mean, guess who didn’t want to drop by another store? So I got whole wheat flour instead.
Not the same thing, I realize, but still gets you regular and is good at cleaning out the arteries and such.
I’m going to make a couple batches of blueberry muffins. This is type one.
- 1 cup blueberries – frozen or fresh
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp baking powder
- pinch of salt
- 1 tsp vanilla
- 1 egg
- ¾ cup milk
- 1/3 cup oil
- ¼ cup brown sugar
- ½ cup white sugar
- ¼ – ½ tsp cinnamon
Preheat your oven to 400F.
Mix the milk, oil, sugars, vanilla, and egg together. Add the baking powder and cinnamon.
Add the flours in – batter should still be kind of lumpy. I really, really have trouble with this step, which is why I mix in the other, small dry ingredients first. I truly believe I am incapable of leaving streaks and lumps. Every single other kind of recipe says mix gently, but thoroughly, but muffins are always mix until barely wet, leave lumps, leave streaks of flour – this is utter madness and I can’t do it.
Add in the blueberries and stir them in gently.
Divide the mix into 12 prepared muffin cups.
I used a big tablespoon from the cutlery drawer to scoop the mix into the pan and got one super rounded scoop in each one.
Bake for about 18 – 20 minutes – until you poke with a toothpick and it comes out batter free. I poked one and it came out covered in blueberry juice – but there was no batter to be seen. Done!
True confession time – I don’t really like the combination of cinnamon and blueberries – I’ve tried it in other things and don’t love it. They seem to me to be cancelling each other out. The cinnamon doesn’t shine and the blueberries don’t give that burst of blueberry flavour. The muffins are good but for me the flavour isn’t as good as it could be. These muffins are, however, the best textured muffins I have ever made so woohoo!
I’m thinking there will lemon with my blueberries in my next muffins.