Muffin Break

Sweet or savoury, maxi or mini, basic or more advanced, everyone’s got their own favorite muffin. Mine is  blueberry muffin but with a twist. With the addition of chocolate chips, these classic muffins may be made with either fresh or frozen blueberries, and are particularly good served warm for breakfast or tea time.


You can use either fresh or frozen blueberries. If you are using frozen ones though, use them straight from the freezer. Do not allow them to thaw, or they will discolor the muffin.


Preheat your oven to hot 210C degrees. Brush a 6-hole ( 1 cup capacity) or 12 medium size hole muffin tin with melted butter or oil.

Sift flours into a large mixing bowl. Stir in the sugar, blueberries and chocolate chips.

Make a well in the center.

Whisk together milk, eggs and vanilla in another bowl or jug.

Add egg and milk mixture to the well in the dry ingredients.

Add the butter.

Stir with a metal spoon until just combined. Do not overmix - mixture should be lumpy.

Spoon mixture into the muffin tin. Bake for 30 minutes (6 holes) or 20-25 minutes ( 12-hole tin), or until a skewer comes out clean when inserted into the center of the muffin.

Leave the muffins in the tin for 5 minutes before lifting out onto a wire rack.

Cool muffins on a wire rack.

Dust generously with icing sugar before serving.

Just experience the joy of pulling apart a freshly cooked muffin and indulge!

My share 🙂

This entry was published on February 11, 2012 at 10:05 pm. It’s filed under baking, cooking, food, recipes and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Muffin Break

  1. Very pretty food. I am new to your blog and will be back. Love the muffins.

  2. Pingback: Jalapeno Cheese Muffins « Food Safari

  3. Pingback: Lemon-Blueberry Muffins « Food Safari

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