A really long hiatus.. Haven’t been baking lately. It’s the holidays and I’ve been home sick. Felt a little better and while waiting for election results for my GRC, I thought, “why not?” when
- I saw that we have some soya pulp, okara, left over from my mom’s homemade soya bean milk adventure
- I rememebered receiving a box of blueberries last week for tchers’ day.
- I haven’t had cakey stuff for quite a few days already4. I happened to chance upon this so-called “BEST” Blueberry Muffin recipe.
So, that resulted in this.
Recipe adapted from Bear Naked Food.
I halved the recipe cos I didn’t want to have to deal with 12 muffins..
Also, added in some leftover soya pulp and yogurt (as I ran out of milk).
140g all-purpose flour
1 tsp baking powder
1/3 tsp salt
1 large eggs (approx. 55 – 60 g each)
1 tsp vanilla extract
70g caster sugar – (original recipe calls for 100 g)
60g unsalted butter – soften at room temperature or pop it straight from the fridge into the microwave for 15s
60ml milk (I used 50g of milk and 15g of sweetened/fruit yogurt)
1 cup (100g) fresh blueberries
40g soya pulp (the pulp I added was not too dry, so please add flour to adjust the thickness of the batter accordingly)
1 tbsp raw sugar – sprinkle on top
- Preheat your oven to 180°C.
- Lightly grease your muffin pan and line with 6 muffin liners. Grease the inside of your muffin liners as well.
- Sift the flour, baking powder and salt together. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together with a stand mixer or electric hand mixer for 2 mins, until pale and fluffy.
- Add in one egg at a time and beat until well incorporated. Scrap down the sides of the bowl if necessary. Add in the vanilla extract and mix until combined. The batter will look grainy at this point so don’t be alarmed.
- Add in ⅓ of the flour mixture and beat a low speed, follow by ⅓ of the milk. Alternate the flour and milk until both are well incorporate into the batter. Mix until just combined and do not over mix.
- Add in the soya pulp and continue mixing till it is well incorporated into the batter.
- Add in the blueberries and use a spatula to fold into the batter gently.
- Scoop big dollops of the batter into each muffin liner, filling them to almost the top.
- Sprinkle generous the raw sugar on top of each muffin and bake for 30 mins or until a skewer inserted comes out clean.
- Increase the temperature to 220°C or pop them into a small oven toaster to brown the top if it’s still looking too pale.
I used some agarationin my baking, my muffin turned out to be too sweet initially so I added some more soya pulp. Now, it’s less sweet than expected but still yummy nonetheless. First time baking with blueberries. Heh.