Blueberry Muffins

You know that Spring is arriving when you go to the grocery shop and see blueberries available! I’ve been waiting for them all winter, and somehow even the preserved canned blueberries had disappeared from the shelves.

You can imagine my surprise and sheer joy when I walked into the vegetable store today and saw them shining brightly, prettily packaged in neat transparent little boxes, waving and calling out to me, as their purple heads bobbed up and down in happiness.

Ah… the beauty of Spring and its gift of fresh fruits, the inevitable burst of colours and lightheartedness.

Without any hesitation, I bought these little berries of joy, clutching my purchase with complete delight. I walked home fast, focused on just one goal – I was going to make beautiful blueberry muffins! And, not just any blueberry muffins – but those that you find in Starbucks.

Blueberry Muffins

BLUEBERRY MUFFINS (Makes 20 muffins)


1) 1/2 kg of fresh blueberries
2) 1 cup of milk cream
3) 2 cups of sugar
4) 3 cups of self-raising flour
5) 4 eggs


1) Wash the blueberries
2) Mix cream and sugar until sugar dissolves completely
3) Add in self-raising flour, alternating each cup of flour with an egg
4) In a muffin mould, arrange paper muffin cups
5) Put 4 or 5 blueberries at the bottom of the muffin cups
6) Pour a tablespoon of muffin batter over the blueberries
7) Add a few more blueberries over the muffin batter
8) Fill the muffin cup up till 3/4 full with batter
9) Bake in oven at 170 deg cel for 20 to 25 minutes, or until a stick comes out clean when you poke the muffin in the middle

Fresh blueberries:

Mix cream and sugar until sugar is completely dissolved:

Mix until sugar is dissolved:

Add in self-raising flour:

Alternate each cup of flour with an egg:

My happy paper muffin cups (in the shape of Mickey Mouse):

Arrange paper muffin cups in a muffin mould:

Put 4 or 5 blueberries in the muffin cups:

Pour 1 tablespoon of muffin batter over blueberries:

Add a few more blueberries over muffin batter:

Fill muffin cup with batter until 3/4 full:

Fresh out of the oven:

My blueberry muffin pyramid!

If you enjoy this, share it!
Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Share on StumbleUponEmail to someone

felicia | Dish by Dish

Felicia is a Singaporean who's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

More Posts - Website

You may also like..

Lovely comments

  1. says

    Muffins usually crack because of the way self-raising flour works. (it’s common for any cake made of self-raising flour to crack at the top – thats characteristic). Mine probably didnt crack because i didnt bake them that long (the cakes usually crack after more than 25 – 30 minutes in the oven, and if they are cooked before that time it will not crack,

    I filled muffin mix with a tablespoon. dropping bit by bit.

    All the best!

  2. Ellis Karis says

    How come the muffins wont crack on the top whereas my muffins will? How did you fill the muffin mix? with spoon? with piping?


Tell me your thoughts...

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>