Sunday, February 22, 2009

To-Die-For Blueberry Muffin (Eggless)

Would you die for this muffin?

I won't, my life is more than just eating and baking. Besides the dingy lighting at 6am does no justice to this lil'thing.

But this muffin is darn good. As the review always say, if you bake only 1 muffin this year, make this the ONE.

Will you bite now?



To-Die-For Blueberry Muffin (Eggless)
adapted from here.

1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
2/3 cup milk
1 cup fresh blueberries

¼ c white sugar
1/6 cup (23g) AP flour
1/8 cup (28g) butter
1 tsp ground cinnamon

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place 1/3 vegetable oil and 2/3 cup milk in a separate cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups to 80% mark, and sprinkle with crumb topping mixture.

  3. To Make Crumb Topping: Mix together all ingredients. Mix with fork, and sprinkle over muffins before baking.

  4. Bake for 20 to 25 minutes in the preheated oven, or until done. (My oven takes only 20min.)

My Notes:

  • The original portion for the topping was too much, so I halved it. The one given here is already halved.

  • The crumb topping melt very quickly in our weather. So I mix it first, then keep it in the fridge till I am ready to use them.

  • The crumb top, which gives your muffin a sparkling look, is sweet and crunchy - try not to omit. Unfortunately it go soft very quickly, so it is best eaten on the same day.

  • To prevent the berries from sinking, I toss them in 1 tbsp plain flour. It works.

  • When choosing blueberries look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.

  • I followed the original instruction to fill the muffin cup right to the top... it overflow, and drip onto the oven, creating fumes and char. Tsk. This is not the first time I had a overflowing muffin... sigh... stupidity is making the same mistake twice!

  • One last thing: in omission of an egg, which acts as a natural emulsifier, the oil is not "held" in the batter properly. The end result is that the muffin liner is very oily. If you are particular about the appearance, or your diet permit, add an egg.


Anonymous said...

omg! u must be damn stress to start baking at 6am in the morning!! i was leaving the house at that timing!

Carrie said...

Hi Happy Cup,

Is the batter a lumpy one or a smooth and well stirred one?

I would like to make this for my sis wedding day.. as a treats for her "sisters" and "brothers"

Hehe! THanks!


Cookie said...

I prepare everything the night before, but only mix and bake them at 6am. This is becos the crumb topping will turn soft if bake ahead of time.

This is a lumpy one. All the stir and mix muffin should be lumpy. The smooth one is usually made with creaming method.

When is your sis' wedding?


Carrie said...

Hi Cookie,

I see.. learn something new again! Hehe! Thanks!

My sis wedding is in another 3 wks time..


Carrie said...


Woppes, forgot to ask this, if I were to add in an egg, do I need to make any adjustments to the amount of milk added in?

Cookie said...

Hi Carrie,

Good, that gives you plenty of time to source for blueberry on offer. :-) Or just use frozen ones... cheaper than the fresh one, and you can't tell the difference when baked.

If you are using an egg,
reduce the milk. i.e. 1/3 cup vegetable oil + 1 egg + top up with milk to make 1 cup.


Carrie said...

Hi Cookie,

Okie, thanks for your advice! If I made them will let you know the outcome! =)

Was thinking of Gina's chocolate mint cookies too.. Wanna make them and give out as an appreciation gifts.. still thinking abt it, might not have so much time to bake (coz im a slow worker in kitchen) hehe!


Cookie said...

Hi Carrie,

If you do some planning you should be able to prepare the cookies as well:

Cookies dough can be made in advance and keep in freezer upto 1 mth. Just defrost it in the fridge 1 day in advance before baking.

Or you can bake a few days in advance and keep the baked & packed cookies in the freezer, if you have the space.

Having said, the aroma of freshly baked cookie is irresistible... when I bake it in my office pantry, everyone pork their head into the pantry!!!

I can't have enough of good cookies.