A couple of weeks back, I made a normal blueberry muffin. Some cinnamon, a beige batter, a dusting of powdered sugar – simple but lovely. This week, with our ingredient of choice actually being blueberries, I knew I had to kick it up a notch or two. Make it the blueberriest possible. So, I stirred in some blueberry jam, blueberry yogurt and whole blueberries. Which left me with a distinctly purple batter. As I browsed through my embarrassingly large collection of paper muffin cups, the Halloween ones seemed like the perfect match.
|It's a sickness, people! Send help! (Or more muffin cups, as the spirit moves you.)|
So then I had to change the name from Blueberriest Muffins to Triple Booberry Muffins. Yeah, I know. Corny. But if you are looking for a relatively healthy addition to your Halloween party table, these babies are it!
For the muffin batter:
2 cups or 250g flour
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup or about 120g blueberry yogurt
1/2 cup or about 150g blueberry jam (Mine was “no sugar added” – if your jam is really sweet, you can adjust the amount of sugar or you may like a sweeter muffin – up to you)
1/3 cup or 80ml canola oil
1/2 cup or about 65g fresh or frozen blueberries
For the glaze: 1/4 cup or 75g blueberry jam (optional)
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by greasing it or lining it with muffin papers.
In a large mixing bowl, combine your flour, sugar, salt, baking powder and baking soda.
In another smaller bowl, whisk together your eggs, blueberry yogurt, blueberry jam and oil.
Pour your wet mixture into the dry ingredients and stir until they are just combined. There should be some dry flour still showing.
|Check out that deep purple!|
Fold in the whole blueberries.
Divide the batter evenly between the muffin cups.
|Okay, so it's not a pretty color - but the taste! Blueberrilicious!|
Bake for about 20-25 minutes or until a toothpick comes out clean when inserted in the middle. It’s hard to see when a purplish blue muffin is golden so the toothpick test is best.
Remove from the oven and allow to cool for a few minutes. Remove the muffins from the pan and cool further on a wire rack.
If you want to glaze them, stir your extra jam around to loosen it a little bit and then brush it on your muffins while they are still slightly warm.
Muffin Monday is an initiative by Baker Street, a culinary journey of sharing a wickedly delicious muffin recipe every week. Drop her a quick line to join her journey to make the world smile and beat glum Monday mornings week after week.
Plus learn all you ever need to know about muffins at Muffin 101.