Misang’s Kitchen: Blueberry Muffins

Posted: October 29, 2013 in Misang's Kitchen
Tags: , ,

Have you ever wondered what’s the difference between a cupcake and a muffin? Based on my research, muffins are less sweeter than cupcakes and has no frosting. That simple. Muffins are great for breakfast or snacks and is best paired with freshly brewed coffee. For today, I decided to make blueberry muffins from some leftover ingredients from my chocolate cupcake.

There are a lot of muffin recipes on the net. Blueberry muffins are one of the easiest to make, and doesn’t need a lot of baking skills so amateur bakers like me can easily make this dessert.

IMG_20131029_141322It’s best to use fresh blueberries for muffins because it gives out the best flavor. And because these are just leftovers from my recent goodies, I used blueberry jam. The taste isn’t that blueberry-ish but still, it tasted really great.

And here’s how we make muffins:


  • 3/4 to 1 cup fresh blueberries
  • 5 tablespoons fresh milk
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 piece raw egg
  • 2 teaspoons baking powder
  • 3/4 cup white sugar
  • 1/3 cup vegetable oil


  1. Pre-heat oven to 350 degrees Fahrenheit (around 180 degrees Celsius).
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well and set aside.
  3. In another mixing bowl, combine egg, vegetable oil, and milk. Whisk until all the ingredients are distributed (best to use an electric mixer).
  4. Continue whisking while gradually adding the flour mixture.
  5. Turn the mixer off and add-in the blueberries. Fold-in the mixture until the blueberries are distributed well.
  6. Arrange paper cups (muffin or cupcake cups) on a muffin pan. Scoop equal amount of mixture in each paper cups.
  7. Place the muffin pan inside the oven and bake for 22 to 25 minutes, or until it passes the toothpick test.
  8. Remove from the oven and allow the temperature to cool down.

Makes 8 muffins.


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