Makes: 18 Blueberry Muffins Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes Baking Time: 15 – 20 minutes
Ingredients
| 360 |
g |
Cake flour (3 x 250 ml / 3 cups) |
| 380 |
g |
Sugar (375 ml / 1½ cups) |
| 5 |
ml |
Salt (1 tsp) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 2 |
|
Large eggs, beaten |
| 160 |
ml |
Oil (⅔ cup) |
| 80 |
ml |
Lukewarm milk (⅓ cup) |
| 125 |
ml |
Lukewarm water (½ cup) |
| 250 |
ml |
Fresh blueberries (1 cup) |
Topping
| 120 |
g |
Butter |
| 125 |
ml |
Sugar |
| 60 |
g |
Cake flour (125 ml / ½ cup) |
5 |
ml |
Cinnamon (1 tsp) |
Method
- Mix the cake flour, sugar and salt together. Add the Anchor Instant Yeast and mix.
- Mix the beaten egg with the oil, milk and water.
- Add the egg mixture to the flour mixture to form a batter.
Add a little more water if the batter is too firm.
- Cover the bowl with greased plastic and allow to rest for 15 – 20 minutes.
- Knock down the batter and add the blueberries. Stir until evenly distributed.
- Spoon the batter into 18 greased muffin hollows, about ¾ full. Make sure the hollows are filled evenly.
- Place small bowls onto the muffin pan to elevate the plastic. Cover with greased plastic and allow to rise in a warm place until just before the brim of the hollow, about 10 – 15 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
- In the meantime, melt the butter and sugar over low heat.
Add the flour and the cinnamon mix until smooth.
- Once the muffins are removed from the oven, spread the tops with the topping, whilst still warm. Cool for 5 minutes and remove.
