Muffins is a type of bread baked in small portions always compared to cupcake but don’t be confused as muffins are slightly larger than cupcakes, its also not as sweet as them and it does not have that decorative frostings or toppings. Muffins are not always sweet and there are savoury muffins variants such cornbread and cheese to name some.
Muffins have been there since the 10th century and it originated in Wales, they originally made it with yeast in a dough form and cooked on griddles. Then until the 1700’s the recipe had changed and the American Style muffins (or what they call quick bread) started to become popular, it is now batter based and baked in individual moulds. It was also cooked without the yeast but instead pearlash was used (a type of chemical that produced carbon dioxide in dough’s similar to baking soda).
There are a lot of varieties for muffins and the popular ones according to ranking are blueberry, banana nut, bran, chocolate chip, cranberry and lemon poppy. Blueberry stands at around 49% on the last survey conducted here. I guess that’s the reason why I thought of doing it at the first place, it’s the most popular variant and my favourite muffin type.
Best enjoyed fresh from the oven over a cup of coffee or tea.
- 1½ cups all-purpose flour
- ¾ cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup margarine, melted
- ⅔ cup milk
- 1 egg, lightly beaten
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 2 tsp ground cinnamon
- 1 cup fresh blueberries
- In a bowl combine all batter ingredients then mix well until free of lumps.
- Fold in the blueberry ingredients in the batter mixture then set aside.
- In a separate bowl combine crusty topping ingredients together using a fork, texture should be coarse and resembling a wet crumbles. Set aside.
- Prepare 6 muffin cups then line with muffin liner, pour batter right to the top.
- Sprinkle crusty topping on top then bake in a 200C preheated oven for 25 minutes or until done.