Almost Perfect Blueberry Muffins

Blueberry muffins may seem simple to bake, but it is not easy to get a really tasty one. They sometimes end up too dense, too floury, or just…. not right. After trying and adapting a couple of recipes from books, I finally stumbled upon what I think, is the best blueberry muffin recipe I’ve come across to date. The muffins are slightly crumbly, just the right density, crisp top, buttery flavour and chock full of blueberries. Perfect for breakfast and tea.


Almost Perfect Blueberry Muffins
Serves: 12
  • 10 ounces all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 large egg
  • 7 ounces sugar
  • 2 ounces butter, melted
  • 10 ounces sour cream
  • 8 ounces fresh blueberries
  1. Preheat an oven to 275 degrees celsius. Grease a muffin tray or use muffin paper cups.
  2. Sift flour with baking powder. Mix flour, baking powder and salt in medium bowl till combined.
  3. Whisk egg in a second bowl till light coloured, about 20 seconds. Add sugar and whisk vigorously till thick and homogenous, about 30 sec.
  4. Add melted butter in two additions, whisking to combine after each addition.
  5. Add sour cream in two additions, whisking just to combine.
  6. Add blueberries to the flour mixture and toss to combine.
  7. Add sour cream mixture to flour mixture and fold with a spatula till the batter comes together.
  8. Make sure blueberries are evenly distributed. Do not overmix. The batter will be thick.
  9. /4 fill each muffin cup with batter.
  10. Bake for 30 minutes or until tops are golden brown and a toothpick inserted in the centre comes out clean.
Adapted from "The New Best Recipe"


A date with Banana Cake

I love banana cake. I love the fragrance of the banana, seeping out through moist, loose cake crumbs, and the flavour oozing out with every bite. Unfortunately, most recipes are either too dense, or too dry. That is until I came across a recipe for banana cake on Chubby Hubby’s blog. That recipe has since been the one that I use faithfully. One of the most important ingredients of banana cake is of course, the bananas. Using the right bananas is paramount to success. For me, the riper, the better. My hubby however, loves to throw away over-riped bananas. He claims that they’re rotten and fit for the trash, even though I argue that they’d be perfect for banana cakes. A couple of days ago, he threw away another bunch that I had been reserving for banana cakes. I was livid. Thankfully, he bought another bunch of bananas (fairly ripe already) the next day, and yesterday, I decided that they were ready.

banana cak