Wednesday, August 14, 2013
On Monday, we received Dad's medical bed in anticipation for his arrival. The bed will help him sleep upright and go in and out of his bed on his own. Then yesterday, after weeks of hospitalization, Dad came back home. We prepared everything for him to be comfortable. As you can imagine, he was pretty happy to be back. He confessed that a part of him thought he wouldn't make it. According to the doctor, we avoided a catastrophe. Dad's first night went great and he was up early this morning. I woke up early too because I thought I'd make some desserts / snacks with the blueberries I had. I knew that we would be having visitors over this week to wish Dad well and I needed to prepare something to offer them. I first thought of making Blueberry Turnovers, but as I prepared my ingredients I changed my mind to Blueberry Muffins.
To make these Blueberry Muffins, I used the same recipe for the cake batter that I used in SO's KitKat Rainbow Swirl Cake (click here for the post). Only difference is the addition of the fresh blueberries and no food coloring.
Preheat your oven to 160 degrees Celsius.
In a large bowl, add 275 grams of flour, 1 tablespoon of baking soda, and 220 grams white sugar. Mix together. Make a well in the middle and add 3 eggs, 225 ml sunflower oil, and 225 ml milk. Using an electric hand mixer, I mixed together until smooth.
Add a cup of fresh blueberries. Stir.
To make things easier, I transferred the cake batter to a measuring cup with a beak. This will help pour the batter cleanly in the molds.
Fill the muffins molds 2/3 of the way.
I used a silicone kind of mold so I didn't grease it. If you use regular muffin molds, don't forget to grease or line with muffin paper cup.
Bake for 30 minutes or until the the skewer comes out clean. Take it out and let it cool.
Take the muffins out of the mold and transfer to serving plate. Enjoy! :)