“Blueberry Muffins” The story of muffins dates back to medieval England in the 12th century in London when they were sold by street vendors called “muffin men,” carrying trays on their heads. They were made of a dough and yeast, resembling bread due to their flat shape. The current English muffins are somewhat similar. However, in the late 19th century, when baking powder was invented, it led to the evolution of the muffin’s shape, especially in America, where they became larger and sweeter.
As time passed, muffin production evolved, with various shapes and additions like fruits, nuts, and chocolate. Muffins can have different meanings in the United States and Canada, where they are sweet and resemble cupcakes, unlike the United Kingdom, where muffins can sometimes be savory, more similar to bread. Today, muffins are simple daily pastries, an easy choice for light meals like breakfast, and a suitable option for children’s school lunchboxes and special occasions.
The Ingredients
For the Muffins:
- 2 ½ cups all-purpose flour (300 grams)
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¼ cup Baker’s Choice (56 grams), melted
- ¼ cup vegetable oil (60 ml)
- 1 cup whole milk (240 ml)
- ¾ cup brown sugar (170 grams)
- ¼ cup sour cream (60 ml)
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 2 eggs at room temperature
- ¼ cup lemon juice (60 ml)
- 1 ½ cups fresh blueberries
For the Topping:
- ½ cup all-purpose flour (60 grams)
- ½ cup brown sugar (100 grams)
- ¼ cup Baker’s Choice (56 grams)
- A pinch of salt
How to prepare
- Preheat the oven to 190°C. Place paper liners in the muffin tin or grease it.
- For the muffin topping, in a medium bowl, add flour, sugar, salt, and diced Baker’s Choice. Using your fingers, crumble the mixture until it resembles coarse sand. Set it aside.
- For the muffin batter, in a separate bowl, combine flour, baking powder, and salt. Set aside.
- In another bowl, add melted Baker’s Choice, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest. Mix them together.
- Pour the liquid mixture into the dry mixture, then mix until they are almost combined.
- Add the blueberries and fold them into the batter.
- Transfer the batter into the prepared muffin tin.
- Sprinkle the topping over the muffin batter and bake for 20 minutes.
- Allow the muffins to cool in the tin for at least 10 minutes before transferring them to a wire rack to cool completely.
Preparing the recipe
preparation time
30 minutes
difficulty
easy
Serves
20 pieces
Cooking time
20 minutes
Calories
226 kcal
Share the recipe
How to prepare
- Preheat the oven to 190°C. Place paper liners in the muffin tin or grease it.
- For the muffin topping, in a medium bowl, add flour, sugar, salt, and diced Baker’s Choice. Using your fingers, crumble the mixture until it resembles coarse sand. Set it aside.
- For the muffin batter, in a separate bowl, combine flour, baking powder, and salt. Set aside.
- In another bowl, add melted Baker’s Choice, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest. Mix them together.
- Pour the liquid mixture into the dry mixture, then mix until they are almost combined.
- Add the blueberries and fold them into the batter.
- Transfer the batter into the prepared muffin tin.
- Sprinkle the topping over the muffin batter and bake for 20 minutes.
- Allow the muffins to cool in the tin for at least 10 minutes before transferring them to a wire rack to cool completely.
