That was a statement exclaimed to be by my step dad.
Like seriously this guy is a serious blueberry muffin addict!
Serious addict (Hi Davinda!) <—— By the way that not his real name. I just call him that because it’s funny, along with Dora and Dav. He’ll probably kill me for calling him that via the Internet.
Any ways back to this muffin addiction of his. He has a blueberry muffin EVERYDAY at work. Some people are addicted to buying shoes *ahem* Mum and Davinda’s addiction is buying blueberry muffins.
He always complains that I don’t make him anything, yet he never requests what he wants. He must think I’m a mind reader or something? I don’t know.
During a phone conversation about blueberry muffins, I excitedly suggested that I should make him blueberry muffins. And boy did his face light up. You know when you can just tell someone’s change in emotion and suspected facial expressions by the way their voice changes.
It was one of those moments.
And as I started to reel off things I could put in it, blueberries, brown butter, brown sugar and white chocolate chunks (another thing he is addicted to, always raiding my white chocolate supply) his grin spread across his face like a Cheshire cat. Which does make a change from him frowning all the time.
The muffins hadn’t even been out of the oven 10 mins when he was already tucking in. My brother and Dav thought it would be funny to tell me that my muffins weren’t as good as the ones he buys and the supermarket ones was better.
That isn’t even funny, especially because I really wanted him to enjoy them 😦 But then they started smiling and I knew I had been victim to a cruel joke.
These blueberry muffins struggled to last the week for his daily fix as he knew he had to share and even the guy at his work loved it and has also requested some.
So I guess I’ll be baking muffins every week now.
Makes 8 muffins (using tulip wrappers)
For the blueberry muffins…
100g light brown sugar
50g caster sugar
1 tsp baking powder
1 tsp salt
1/2 tsp bicarbonate of soda
220g plain flour
- Place half the blueberries on a tray in a single layer and place into the freezer.
- Melt the butter till it starts to foam slightly and turns a nutty golden brown colour.
- Leave to cool slightly, then add all the wet ingredients to the butter.
- Combine all the dry ingredients then gradually add the wet ingredients. Leave in the fridge for 15 mins.
- Preheat the oven to 170°C
- Remove the muffin mix from the fridge and fold in the all the blueberries and white chocolate and scoop into chosen muffin cases
- Bake for 20-25 mins rotating the tin halfway through cooking
- Freezing some of the blueberries will prevent them sinking to the bottom and keeping them more whole, whilst the unfrozen ones sing a little and loses their shape resulting in a varied texture throughout.
- You can replace some of the flour with wholemeal flour or spelt flour which works well
- I’ve made this muffin with both soured cream and buttermilk and they both work well so feel free to use. either
- If you don’t have tulip wrappers, you can purchase them from my Amazon Store or use cupcake/muffin cases instead. This will yield around 16.
Oh So Sweet Baker x