.:::. Blueberry Muffins .:::.

I bought a packet of 500 g blueberry muffin mix flour and I was thinking, it was similar to the bread mix that I bought previously (I meant, instant..). But after doing some reading, I found that it’s just a flour, with additional ’small chunks’ of blueberry, so by using this mix flour, I don’t have to think of buying the blueberries anymore for it’s already in the flour. :)So, how to use the flour? I search through the net (also through a book that I just bought ) and I had a feeling that this recipe from About.com can be used to make muffins. So, with a little changes, here’s the recipe to bake blueberry muffins Ingredients:

2 cups all-purpose flour } sieved
2¼ cups pastry flour (muffin mix flour)
½ cup sugar
1 Tbsp baking powder
½ tsp salt
1 cup whole milk ( I used low fat milk )
1 tsp pure vanilla extract (honestly, I don’t have vanilla extract, so I used vanilla essence instead)
1 large egg (I used 2 medium eggs)
4 oz butter (½ stick) or shortening (4 oz = 113 g)

Preparation:

Preheat oven to 400° F or 204°C.
Combine the flour, baking powder and salt.
Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it’s thoroughly melted. Set it aside at room temperature to cool, but don’t let it solidify again.
Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs.
Thoroughly grease and flour a muffin pan (or use paper muffin liners).
Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.
Gently pour the batter into the prepared muffin pan and bake immediately.
Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.