My first baking experience was in high school, because I went to an American school we made blueberry muffins. I had never heard of blueberries until then! This was way back in the 1980's when I living in Asia, there were no such thing as fresh blueberries or strawberries unless they were air flown in for special occasions like Christmas, Easter or Embassy parties. So our home Ec teacher gave us can blueberries. which were always available in supermarkets. I remember following the recipe step by step, I felt so proud to bring home 2 blueberry muffins for my folks to try! I still remember the sweet aroma of blueberries and vanilla filling the home Ec kitchen as the muffins baked in the oven. Here is the very recipe I used back then! Enjoy!
ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 and 1/2 cups fresh, frozen or can blueberries
Instructions:
Preheat your oven to 375°F (190°C) and line a muffin tin with muffin cups, and lightly spray with oil.
In a mixing bowl, combine the flour, baking powder, and salt.
In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gradually stir in the milk until the batter is smooth.
Gently fold in the blueberries.
Fill the muffin cups about 3/4 of the way full with the batter.
Bake the muffins for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Let the muffins cool for a few minutes before removing them from the muffin tin and transferring them to a wire rack to cool completely.
Enjoy your delicious homemade blueberry muffins!