Sunday morning seems like a good time to do a post on these incredibly yummy, homemade wild blueberry muffins. A couple of days ago I was browsing through the aisles at S&R Fort Bonifacio, and I was thrilled to see that there were quite a few additions to their product line-upâ€¦ Their ice cream selection alone was fantastic, with at least a dozen flavors of Ben & Jerryâ€™s, lots of those boxed ice creams that kids love, plus those teeny tiny chocolate coated Dove ice creams that I delude myself into thinking are my reward at the end of the day if I have reduced my caloric intake. At 60 calories for a tiny burst of ice cream coated in chocolate, it is the mental patientâ€™s rationalized view of a diet reward/incentive system. But the Doves are languishing in the freezer as the recent trip to Boracay and one final summer trip up North means my diet efforts are completely suspended until further notice. At any rate, I found some intriguing Fresh Frozen Wild (as opposed to cultivated) blueberries from Maine in smallish 15 oz. packages and for less than PHP200, if I remember correctlyâ€¦
Blueberries have one of the highest amount of antioxidants, the latest craze in preventing whatever ailments can afflict you in this modern day and ageâ€¦ But more importantly, wild blueberries taste fantastic. I love blueberry muffins and I havenâ€™t found anyone in Manila who makes a decent one, with a rich cake and oozing with lots of berriesâ€¦ So I decided to try making my own from scratch. From the internet, I found this great looking and incredibly simple recipe, but I altered the volumes and proportions a bit to suit my own tasteâ€¦ they turned out terrific. If you have a hankering for warm homemade blueberry muffins, try this recipe! Pre-heat your oven to 375 degrees and line your muffin pan with those waxed muffin cups. Combine 3 cups all purpose flour, 1.5 cups of white sugar, 1 teaspoon salt and 4 teaspoons of baking powder in a large bowl. Next, in a large measuring cup, add 3 eggs, 2/3 cup of canola or vegetable oil and enough milk to make it to 2 cups total (including eggs and oil). Add the liquids to the flour and stir until combined. Do not overmix. Add 1.5 cups of fresh frozen wild blueberries (2 cups if you are using the larger cultivated berries) and fold gently. The dough will turn an incredible shade of purple/blue as these wild berries seem to have far more blue tint in them. Spoon this mixture into the muffin cups, filling the cups all the way to the top. You want to have an intentional overflow of muffin mixture, once in the oven.
Frankly, the muffins bare and â€œnakedâ€ as described above are terrific as is. You could bake them like that for about 20 minutes. But the recipe I found on the internet has the added layer of cinnamon crumble on the top of the muffin and while it might sound over the top to you, it was truly delicious. To make the crumble, mix together Â¾ cup white sugar, Â½ cup flour, 2 teaspoons of cinnamon and just over 1/3 cup sweet butter, with a fork until in large lumps. Sprinkle the lumps over the unbaked muffin mixture and then pop everything into the hot oven for 20-25 minutes. If you do this right, the crumble will coat the top of the muffin and when they cool down, the crumble will be crisp/crunchy and the butter will melt and keep the top of the muffin moist. This recipe made about 15 medium sized muffins or probably about 11-12 large sized ones. I donâ€™t even care to speculate how many calories these contain per muffin. But thatâ€™s okay, it’s Sundayâ€¦ didnâ€™t you know that whatever you eat on Sundays doesnâ€™t count towards your weekly caloric intake? Heeheehee. Enjoy!