After the success of my blueberry-lemon muffins earlier, I decided to take on another recipe muffin recipe. I thus tried this bookmarked recipe – an extremely popular muffin recipe on all recipes. I tried it with the original muffin mixing method – combining the wet and dry separately and briefly combining them before baking. However, I didn’t like the texture of those muffins. I found the crumb to be too coarse and the muffins not as tasty because they used regular oil. Truth to be told, I prefer the tight crumbs that are typical of a cupcake. I thus decided to adapt that recipe to a creaming method, at the same time using butter instead of oil. I thus renamed this “cupcakes” because of the method used, although I’d think that in truth, this combination of flavors is typically found in morning muffins. Heck, even most muffins nowadays use the creaming method, so what exactly demarcates a muffin or cupcake is dubious even.
Adapted from the most highly rated blueberry muffin recipe on all recipes (>5000 reviews!)
- Preheat oven to 170°C.
- Sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter for a minute before adding in the sugar, beating until pale and fluffy.
- Add in the egg, beating until it is fully incorporated. Add in the lemon zest. The mixture may appear a little curdled but it is okay.
- Beat in one half of the dry ingredients until just incorporated. Next, beat in half of the milk. Beat in half of the remaining dry ingredients (a quarter of the total) following by the remaining half of the milk. Complete by beating in the remaining dry ingredients. Be careful to beat until just incorporated – you should not take more than a few seconds in between each addition.
- Fold in the blueberries and distribute the batter equally among the muffin cups.
- Bake for 25-30 minutes, or until the tops are dry to touch and golden brown. Set on a wire rack to cool for 5 minutes before serving.
- Note: If you want to frost/ice it like a normal cupcake, do fill the cupcake liners to about half full, so that you get a smooth top. This cupcake rises a lot because of the large amount of baking powder used, and I filled the batter to more than three-quarters each, because I wanted the distinctive hump for a muffin (as you can see in the photo above).
- Taste: I actually preferred the taste of my previous blueberry-lemon muffins better, mainly because that recipe used yogurt and tasted richer.
- Texture: I like the tight crumb from the creaming method far better than the muffin (dry-wet) method, but if you’re in a rush to make this for breakfast, the muffin method works fine as well.
- Modifications: None, this recipe is already greatly modified to suit my preferences.
- Storage: The cupcake stores well at room temperature for 3 days, but the top will be a little sticky at the end of three days. Best to keep in the fridge and microwave it when you want to have it :]
- Would I make this again?: Not unless I don’t have yogurt. Like I said previously – I like my other blueberry-lemon muffins better.