I bought a tiny box (1 cup worth) of blueberries from Isetan on Friday, as it was RM 8.90 (RM 1.00 cheaper than usual). A splurge as I haven't baked from fresh blueberries before. They're right when they say one shouldn't go shopping when you're hungry, or you'll end up doing impulse buying.
Now, Coldstorage at KLCC sold muffin pans that I needed, but I didn't have the measurement to make sure it'll fit my small oven or not. So, after bringing Panya back from the vet, we went out to look for a muffin pan, but to no avail. We found an ok baking supply store but they ran out of muffin pans and there was a long line due to a festive season coming.
I ended-up placing a standard sized muffin papercup into my aluminium jelly molds and baked them. They ended up turn out not too bad, fluffy and muffinny. =)
I used N00bcook's recipe which gave credit to the original Jordan Marsh Blueberry muffin recipe that worked quite well for me. Her pointers of use the middle part of muffin tray to be evenly baked is very useful. Becareful not to stir the muffin batter too much so the muffins wouldn't end up too dense. I actually handmixed my muffin batter than using an electric mixer as I halved the recipe. For those who have access to cheap blueberry, you could make a big batch (double or triple the recipe) and keep them in the fridge (fresh muffins in the mornings) or freeze them (ready muffin batter) for future.
Jordan Marsh Blueberry Muffins
Credits: Recipe from ‘True Blueberry’ by Linda Dannenberg
This muffin recipe is that of the famous Jordan Marsh’s
Framingham Store (which closed down in 1983)
(Makes 12 standard-size muffins)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
110g lightly salted butter (or 1 stick), softened
1 1/2 cups sugar
2 large eggs
1/2 cup milk
2 1/2 cups fresh (or frozen) blueberries
- Preheat oven to 180C (350F).
- Sift the flour, baking powder and salt together into a medium bowl & set aside
- In the bowl of an electric mixer, combine butter and 1 1/4 cups sugar and cream at low speed until the mixture is smoothly blended. At low speed, add the eggs, one at a time, and blend
- Add the flour mixture and the milk a little at a time, alternating one with the other, and beat until blended, then remove the bowl from the mixer
- Add 1/2 cup of blueberries and gently fold them in with a wooden spoon or spatula. Add the rest of the berries and gently fold them in
- Place paper muffin cups into the muffin tin, and fill each cup with slightly more than 3/4 of batter. (Note: if not using paper cups, grease the muffin tin)
- Sprinkle the remaining 1/4 cup sugar over the muffin tops, then bake in the center of the oven for 25-30 minutes, until the muffins are golden brown and puffy
- Remove to a wire rack and cool in the tins for 1 hour before serving