Why do I call this bona fide? Cause it’s actually made with REAL blueberries and not some jam-stuff they put in muffins and then have the audacity to call it ‘Blueberry Cupcake’ or ‘Muffin’. I’m under the impression that bakeries out there just don’t use fresh blueberries. It’s always blueberry jam, store-bought blueberry preserves, mock blueberries or even worse….raisins. Even if they were using actual blueberries, you almost always get the designated amount of 3 berries per-muffin.
While I do not dispute that there are reputable bakeries and eateries out there that serves, authentic blueberry muffins, you just don’t get them fresh in general. Most of the time it’s just a dot of jam right in the middle and plain, dry cake for the rest of it.
So in my protest to all the muffins with stingy fillings, I hereby generously scatter actual blueberries into my muffins to achieve that long-deprived satisfaction.
Yields about 12 muffins
1 3/4 cups all-purpose flour (sifted)
1/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cups milk
1/4 cup sunflower oil
1 teaspoon of grated lemon zest
1 1/2 cups of fresh blueberries
1. Pre-heat oven to about 180 degrees Celcius. Line your muffin tray with muffin cups.
2. In a big bowl, mix all your dry ingredients together.
3. In a separate bowl, mix all your wet ingredients together.
4. Pour in your wet ingredients to the dry and mix by hand or use a hand-held mixer.
5. Add in your fresh blueberries.
6. Use a ladle and scoop up the batter into each muffin cup, making sure each muffin has generous amount of blueberries.
7. Bake in the oven for about 20 mins or when you prick it with a toothpick and it comes out clean.