Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Special equipment needed:
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Scoop the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories: 192
Fat: 8g
Carbohydrates: 27g
Protein: 4g
Fiber: 1g
Sugar: 11g
Substitutions for ingredients:
- Blueberries: You can substitute fresh blueberries with frozen blueberries or any other berries of your choice.
Variations:
- Lemon Blueberry Muffin Pastel Tutup: Add 1 tablespoon of lemon zest to the batter and substitute the vanilla extract with lemon extract.
- Chocolate Chip Muffin Pastel Tutup: Substitute the blueberries with chocolate chips.
- Banana Nut Muffin Pastel Tutup: Substitute the blueberries with mashed bananas and add 1/2 cup of chopped nuts to the batter.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin tin.
- To prevent the blueberries from sinking to the bottom of the muffins, toss them in a tablespoon of flour before folding them into the batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a platter or a cake stand.
Garnishes:
Dust the muffins with powdered sugar or top them with a dollop of whipped cream.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or yogurt parfait.
Troubleshooting advice:
- If the muffins are too dry, try reducing the baking time or adding more milk to the batter.
- If the muffins are too wet, try reducing the amount of milk or adding more flour to the batter.
Food safety advice:
Make sure to wash your hands and all the utensils before and after handling the ingredients.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern-day muffins that we know today are quick breads that are leavened with baking powder or baking soda.
Flavor profiles:
The Blueberry Muffin Pastel Tutup has a sweet and tangy flavor with bursts of juicy blueberries in every bite.
Serving suggestions:
Serve the muffins as a breakfast or a snack.
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Region: Indonesian