Old School Blueberry Muffins

Breads, Muffins and Scones

Yield: 18 muffins
Recipe: 32/200
“Back to Baking”, pp. 211

Blueberry muffins

     Along with cheesecake and carrot muffins, blueberry muffins are one of my favorite dessert foods. There are not a lot of things that I prefer over a good, warm out-of-the-oven classic blueberry muffin. If you enjoy blueberry muffins as much as I do, then do yourself a favour and try this recipe. Your tastebuds will thank me (and Anna!) later. They are, and this is a big statement, the best blueberry muffins I’ve had. Furthermore, in all the recipes that I have tried, this is the first time that I needed to add yogourt. What a difference it makes! The muffins are moist, tasty and almost of a creamy consistency. The yogourt gives them that distinct flavour that I was previously unable to identify in other muffins. Nothing else needs to be said about this incredible recipe from Chef Anna other than: success!

Ingredients:

  • 1  1/2 cups sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup plain yogourt, such as 2 or 3% (not low-fat!)
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon finely grated orange zest *
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh blueberries
  • turbinado sugar, for sprinkling (optional)

Directions:

  1. Preheat the oven to 350°F. Line two muffin pans with 16-18 muffin liners.
  2. Whisk together the flour, baking powder and salt to combine the ingredients.
  3. In a separate bowl, mix together the sugar, vegetable oil, eggs, yogourt, melted butter, orange zest* and vanilla extract with a hand or stand mixer until a homogenous mixture is obtained.
  4. Add the flour mixture and mix just until the ingredients are combined.
  5. Add the blueberries and gently fold them in with a spatula. Spoon the batter into the prepared muffin liners and fill them to the top. Sprinkle the muffin tops with turbinado sugar.
  6. Bake the muffins for 20-25 minutes, until the top is golden brown and a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes before transferring to a rack to cool down completely.

Note:

* Due to the bitter taste  with last week’s banana nut bars, I omitted the orange zest in this recipe. Fortunately, the blueberry muffins tasted great nonetheless!

Valerie

Banana Coconut Muffins

Breads, Muffins and Scones

Yield: 10 muffins
Recipe: 19/200
“Back to Baking”, pp. 214

Banana muffins

   Something I love baking is muffins. Muffins are versatile, delicious and usually quite filling, just like these ones. They’re almost like a healthy cupcake (or so I like to think when I’m eating one!). This recipe for banana coconut muffins was bound to be savoury, and so it was. I would never have thought to add lime zest to this batter, but it was an enlightened addition! The lime zest provided an unexpected kick to the muffins which was quite pleasant. Also, being curious by nature, I had to try both types of banana muffins: coconut and walnut. I simply divided the batter in two and added 1/4 cup of coconut flakes to one half, and 1/4 cup of walnut pieces to the other. Albeit I enjoyed both types of muffins, my favorites were definitely the walnut banana muffins! I loved the crunchy aspect provided by the walnut pieces. So if in doubt, go ahead and try both!

Ingredients:

  • 3/4 cup mashed, ripe bananas (about 2)
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon finely grated lime zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted and cooled
  • 1  1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sweetened, flaked coconut (may be replaced with 1/2 cup of walnut pieces)

Directions:

  1. Preheat the oven to 375°F. Line a muffin tin with paper or silicone liners.
  2. Stir the bananas and brown sugar together.
  3. Add in the egg, lime zest and vanilla extract. Stir well.
  4. In a separate bowl, sift the flour, baking powder and salt. Whisk together the ingredients. Add this mixture to the banana mixture and stir until well combined.
  5. Mix in the coconut flakes or walnut pieces. Spoon the batter into the prepared muffin tin.
  6. Bake for 20-25 minutes, until the muffin tops are golden and spring back when gently pressed. Let the muffins cool for 5-10 minutes before removing them from the tin.

Valerie