2.09.2012

Magnolia Bakery’s Blueberry Muffins

01.24.12 

As I continue amassing my fast-growing collection of cookbooks, I decided to add one of Magnolia Bakery's cookbooks to the mix. I knew I’d like it and inside would be recipes I’d actually try. Yeah, I feel so guilty about that 10-lb cookbook (yeah, no joke) that my dad bought me years back where I’ve only used 1 recipe so far.



I really like the cupcakes on the cover! The icing style is pretty unique and you can see clearly its texture as well. :D 



Here’s the recipe. I don’t think I changed anything. Other than maybe a little less sugar, I followed it to the tee. 



I never have buttermilk on hand so a substitution will have to do. Here’s what I do: 1 cup buttermilk = 1 tbsp freshly squeezed lemon juice + enough milk to fill the rest of 1 cup. Let sit 10-15 min and it’s ready for use!



As most baking recipes mention, it’s imperative that your ingredients be at room temperature. Not only will they incorporate better, but you won’t get any unwanted curdling, separating action.




I’m making smaller muffins than is standard so I cut the bigger blueberries into halves and some quarters. They were that huge! 


Sift the dry ingredients. Pretty simple.



Eggs and the rest of the liquid ingredients are then whisk lightly until foamy. 


You’ve got your well going on in the dry ingredients. Once it’s all incorporated. I decided to bump these muffins up on the healthiness scale by adding instant quick oatmeal. Fold in gently the blueberries.  



P.S. Yeah, totally told a white lie about following the recipe as it doesn't state anywhere to use oats, and I added about 1/2 cup of the quick cook variety. (Here in the photo, I sprinkle some of the reserved (1 tbsp) of sugar over them.



In-/out-of the oven. They were fantastic! :D Definitely making these again. Plus, the recipes a 
keeper/got a tab on it’s already. Just be very careful not to overbake them! When you insert a toothpick into the centre, it should come with some crumbs.   



These muffins are rather pale in colour; don't worry, that's how they're supposed to be. Bake them til golden like other muffins and it'll be considered overbaked and you'll get a tough muffin instead of a fluffy one.


5 out of 5 NOMs 
nomnomnomnomnom

5 comments:

  1. I like how you made those muffins because you are so organized! I shall try this one soon, but since I just recently had dental implant in Las Vegas, I can't eat too much sweets. Thanks for the recipe!

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