Blueberry muffins

This morning, I decided to bake plain blueberry muffins for treat.

I used Anna Olson's recipe of classic streusel blueberry muffins but this time, I excluded the streusel from the recipe.  I just wanted to watch my weight.

Preparation is key to baking.  I had all the ingredients in my pantry so I just got on with gathering and mixing them.  I replaced the butter with sunflower spread which made the mixture look more like a batter.  

This time, I just used all the blueberries from the packet that I bought for the previous blueberry muffins.  I also bought a box of 300g frozen blueberries from Aldi for £1.49, compared to Waitrose's £2.20 400g frozen blueberries.  I think they have increased the price to £2.30.  Aldi's frozen blueberries are the cheapest.

Below are the photos of my blueberry muffins:

Baking disaster: Classic streusel blueberry muffins

I completely messed up the streusel and the oven temperature:  adding too much flour to the streusel; not massaging the streusel with two hands; and baking the muffins at 280'C instead of 190'C for 35 minutes.

(I baked the muffins for 10 minutes before smelling the burnt streusel from the oven!  The kitchen was covered with smoke!!!)

The result was muffins covered with burnt streusel.  The saving grace out of this trial was the texture of the muffins.  They were soft and fluffy due to the sieving process and milk.  Another one was the tulip wraps, that were correctly home made by me!

I will follow the instruction for the muffins in the future.  Enjoy the photos below.

Photo 1:  Classic streusel blueberry muffins

Photo 2:  blueberries inside the muffins

Photo 3:  half eaten by me!

Recipe by Anna Olson

Streusel Topping Ingredients:

⅓ cup (50 g) all-purpose flour
¼ cup (50 g) packed light brown sugar
¼ tsp (0.75 g) baking powder
¼ tsp (0.75 g) ground cinnamon
3 Tbsp (45 g) cool unsalted butter, cut into pieces

Muffins Ingredients:
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
1 tsp (5 mL) finely grated lemon zest
2 large eggs, at room temperature
2 ½ cups (375 g) all-purpose flour
2 tsp (6 g) baking powder
¼ tsp (1.5 g) salt
¼ tsp (0.75 g) ground nutmeg
½ cup (125 mL) 1% or 2% milk
2 cups (250 g) fresh blueberries