Most of my cooking consists of experimenting! I am always playing with the leftover things in my refrigerator and have my fair share of successes as well as disasters. These muffins were one of the successful experiments. Hubby bought three packs of blueberries because of a “good deal at the supermarket” and I knew that it will take forever for us to finish those off. I was excited to try out my new muffin tray and decided to make a batch of blueberry muffins for the first time. I am not a fruit-lover but can wolf down anything that is embedded inside the cakes. He He!
The muffins turned out pretty good and I was relieved that all those blueberries bought in a great deal went inside out stomach. Try them out and enjoy!
For the muffins-
1 cup flour
1 cup sugar
1 cup butter at room temperature
Few drops of vanilla essence
1 tbsp baking powder.
A pack of fresh blueberries and 1 orange
For the blueberry glaze-
-Put your oven to pre-heat.
-In a bowl, mix butter and sugar and beat till sugar dissolves and butter looks white and fluffy. Use a hand blender if u have! Keep aside.
-In a separate bowl, beat the eggs very well. Keep aside.
-Now mix a portion of flour in the butter mixture- beat well. Then add some egg in the butter mixture-beat well. Continue this alternate cycle till u run out of flour and eggs.
-After that, put 3-4 drops of vanilla essence and the baking soda in batter and mix.
-Lastly, throw in some of your washed blueberries and grate an area of the orange peel into the batter to get the awesome flavor of that lovely orange zest in your muffins. You can replace orange zest with lemon zest as well. Note that you shouldn’t add too many blueberries or two much zest to your muffin mixture. Also, the blue-berries will burst while baking and two many blueberries with thin out the cake batter in places. Use your instinct and add lesser quantities of both the first time. You will get a good idea after your first bake. Rest of the blueberries will be used in glaze anyway!
– Give the batter a gentle and final mix. Put the cupcake liners in the cupcake pan. Pour in the batter in the liners and bake for 20-25mins at 185 degrees. Do not open the door to check before 15 mins at all. After that, open and insert a toothpick in the middle of one cupcake. If it comes out clean, then your cup-cakes are ready. Let them sit in warm oven for 10 mins but with its door open.
For the glaze:
In a sauce-pan, put your washed blueberries, sugar, a pinch of cornflour and cook on low heat. After the fruit turns mushy, add some lime juice and if needed, some water if the syrup looks too thick. Turn off the gas when you get the syrupy consistency and also taste and adjust the sweetness according to your liking. It is your choice if you want to strain them or not. I usually don’t! Now poke holes on the surface of your muffins all the way to the bottom with a toothpick and pour the syrup all over the surface of the cake. Even the surface of the muffins with a butter knife. Let them cool.
Remove the muffins from the tin and enjoy!