Few things go well with coffee–any form of fresh bread slathered with butter, khaari biscuits (an Indian flaky pastry), and cake–no frills cake. So when Hypercity put out their boxes of blueberries, all I could really think of were blueberry muffins–biting into them and guzzling down freshly brewed coffee.
The recipe is largely from here, but I’ve re-published it below with a few of my own changes:
Blueberry Muffins Recipe
- 100 grams of butter
- 100 grams of sugar
- 1/2 tsp. salt
- 2 eggs
- 100 grams of flour
- 1 tsp. baking powder
- 1/2 cup of milk
- 1 tsp. vanilla extract
- 15-20 fresh blueberries
- 1 tsp. freshly ground cinnamon
- Place the butter and sugar in a food processor and cream until light and fluffy.
- Add the eggs, flour, baking powder, milk (pour only half the quantity first and then add more to adjust consistency), and vanilla. Process again until just combined. Do not over-work the batter or you’ll get the gluten going and end up with hard muffins.
- Fold in the blueberries and the ground cinnamon ever so lightly.
- Transfer to a lied muffin tray and bake for about 30 mins. at 170 degrees celsius or until a toothpick comes out clean.
- Cool and serve with freshly brewed coffe or as a dessert with some blueberry sauce and a dollop of vanilla ice-cream.
- Admire those oozing, bleeding berries as you work your way through a muffin on a quiet afternoon while the little one wonders when she can get a hold of them.