Muffins is a type of bread baked in small portions always compared to cupcake but don’t be confused as muffins are slightly larger than cupcakes, its also not as sweet as them and it does not have that decorative frostings or toppings. Muffins are not always sweet and there are savoury muffins variants such cornbread and cheese to name some.
Muffins have been there since the 10th century and it originated in Wales, they originally made it with yeast in a dough form and cooked on griddles. Then until the 1700′s the recipe had changed and the American Style muffins (or what they call quick bread) started to become popular, it is now batter based and baked in individual moulds. It was also cooked without the yeast but instead pearlash was used (a type of chemical that produced carbon dioxide in dough’s similar to baking soda).
There are a lot of varieties for muffins and the popular ones according to ranking are blueberry, banana nut, bran, chocolate chip, cranberry and lemon poppy. Blueberry stands at around 49% on the last survey conducted here. I guess that’s the reason why I thought of doing it at the first place, it’s the most popular variant and my favourite muffin type.
Best enjoyed fresh from the oven over a cup of coffee or tea.
Ingredients (Batter)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup margarine, melted
2/3 cup milk
1 egg, lightly beaten
Ingredients (Crusty Topping)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
2 tsp ground cinnamon
Ingredients (Others)
1 cup fresh blueberries
Directions
1. In a bowl combine all batter ingredients then mix well until free of lumps.
2. Fold in the blueberry ingredients in the batter mixture then set aside.
3. In a separate bowl combine crusty topping ingredients together using a fork, texture should be coarse and resembling a wet crumbles. Set aside.
4. Prepare 6 muffin cups then line with muffin liner, pour batter right to the top.
5. Sprinkle crusty topping on top then bake in a 200C preheated oven for 25 minutes or until done.
Pre……. Anlupit mo talaga. Pwede ba ifrozen yan para sa business natin?
Very nice! We have just made cranberry muffins.
Mandy
I love muffins with crusty topping and blueberries are indeed the perfect fruit to add to muffins
Hot out of the oven. Nothing tops a crusty blueberry muffin. Yours looks fabulous!
Oooh! I love that the crusty topping comes as a separate “recipe”. Looks fantastic, and to be honest blueberries are right up there for me with raspberries.
Love the crusty top on the muffins. Wild Maine blueberries are in season right now and would be so good in your recipe.
I love muffins! But I always can’t get them to be so fluffy like yours, yours look really delicious, soft and fluffy!
Lovely blueberry muffin! I really like the addition of the crusty topping. I will make that the next time I bake a batch of muffins. Delish!
Raymund… you have made my sweet tooth come back with these muffins
. They look so darn delish and moist.
That streusel topping sounds delish, the muffins look so moist and great.
That’s a kit if data on muffins and scones!
I’m with you Raymund – if you’re going to make muffins – make blueberry. I could eat these beautiful muffins every day of the week!
wow…love the filling!
I love the looks of your blueberry muffin!Soooo perfect with coffee!
Love these blueberry muffins. Great way to kick start the morning.
Your crusty topping is perfection Raymund! I’ve never seen homemade blueberry muffins look so good!!!!
Crusty topping is a must for muffins, especially when it has blueberries (my most favorite!) in it. I wish I am a talented baker and cook like you Raymund! I truly wish!!
hi can i use bluberry jam instead of fresh blueberries?
Yes you can but you have to reduce around 1/4 cup of sugar in your batter as you are replacing fresh blueberries without additives. Hope this helps.