It`s the kind of muffin that melts in your mouth like cotton candy


It’s not my first time baking these delicious muffins. It was in 2009 that I tried this recipe and fell in love with it. My housemate back then, Wingsi, found this recipe on the internet and asked me for help making it. Honestly it was so easy I just stood there watching the whole process for like 15 minutes and it was ready to go in the oven.

The 2009’s version. They did look better than the ones I made on my own


We coated the mold with butter and flour and didn’t use any paper. That’s why the muffins had the perfect brown cover 🙂

The muffin’s texture is so soft and light, and it just melts in your mouth like cotton candy. The amazing thing about this recipe is that it taste as wonderfully as fresh off oven even after frozen and reheated in a microwave. We made quite a lot for 3 people (my sister, Wingsi, and I) so we plastic wraped the rest and put them in the freezer. All you need to do next is to microwave the muffin for 1 full minute and it’s as good as new.


Fresh off oven


Most of the blueberries didn’t busrt out while baking. It’s gonna be a great experience when eating these muffins 🙂

For this time’s muffins, I used slightly ripe blueberries, so the muffins lost the sour taste I used to see in blueberries muffin. Also, for this recipe that I revised, I used really wet brown sugar, demerara. It’s the kind of sugar that was roughly processed and still has the sugarcane syrup and the brown color. It’s supposed to be healthier than white sugar. I also like demerara because it is able to make the cake more moist than caster sugar does (because of its syrup, just like honey). However, since it’s wet, it prevents the muffin from rising up as much as expected. I’m totally fine with it, as long as the taste is the same, if not better 🙂

So here is the recipe. It’s exactly as it was when my housemate found it online, only with the sugar type changed.

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– 2 eggs
– 1 cup milk
– 1/4 cup melted butter or margarine
– 1.5 cups all-purpose flour (Australia: plain flour)
– 3 teaspoons baking powder
– 1/2 teaspoon salt
– 2 tablespoons white sugar
– 1 cup fresh or frozen blueberries (or 1 can if you don’t have fresh)
– 1/4 cup all-purpose flour
– 1/2 cup white sugar
– Preheat oven to 400F (200C). Line the muffin cups with “muffin paper cups”
– In a small bowl, beat eggs, milk and butter.
– In a large bowl, mix flour, baking powder, salt and the 2 tablespoons of sugar.
– Stir the liquid ingredients in the small bowl into the dry ingredients in the large bowl.
– In the third bowl, mix together the blueberries with the remaining sugar and flour.
– Gently fold the blueberry mixture in to the ‘cake’ mixture in the large bowl.
– Fill muffin cups and bake for approximately 20 minutes.
– The baking time of 20 minutes is for large muffin. If you make smaller muffin, adjust the time to15 minutes only. 
– Only fill about 3/4 cup because the batter will rise and fill up the whole cup. This also prevent spilling of batter while baking.

1 thought on “FRESH BLUEBERRIES MUFFINS (from Marilyn)”

  • N.T.!!!!!! Wah you remember everything so clearly! And I didn't know that this made such an impression on you! Those were the first muffins that I had the melt in your mouth….. Ahhhh can't wait to come to T.O. and I see that you also posted about the lotus stem salad – I haven't had that since I left Toronto!!!! None of the Vietnamese restaurants in HK have it, and the other salads that they do are never as good!!!

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