This blueberry muffins recipe is very simple to make, a dump it all in one bowl kind of recipe.
And that's a good thing when you're doing this first thing
in the morning and your brain is not quite awake yet. You can have freshly
baked muffins in just under an hour.
My very first job when I came here in Canada was in a newly
opened European market concept restaurant. This was circa 1999 and I was
dabbling already in cake making back then.
I worked in the patisserie section where we made cakes, pastries, crepes,
waffles and muffins. Lots of muffins.
I had to do a stint of muffin making for a couple of months
because it was hard to find a person who wants to do the graveyard shift and
who can make nice muffins as well. We weren't allowed to use the mixer as per
company's home-style standards, so we
had to mix everything my hand. Maybe
that's why they can't keep a person to do the muffins. Just imagine doing this for 8 hours with big
batches of muffins.
The restaurant has since closed and this is the recipe that
we used back then. Warning, this recipe
makes a lot of muffins, about 21 large ones, even though I already halved the
original recipe. Feel free to cut this
recipe further in half if it is too much. Alternatively, you can also freeze
the baked muffins individually wrapped in plastic and take out as needed.
The muffin base is very versatile; you can replace the
blueberries with any other berries or a mix of them. You can also use chocolate chips, nuts,
etc. If you want to add apples, add some
cinnamon (3 tsp.) and sprinkle brown sugar on top of batter. YUM!
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