I have a dirty little secret. In fact, it’s sort of been an obsession of mine. I say this with the utmost caution because my Dad may read this and he might just forget any achievement I’ve ever accomplished in my life and focus on just this. I love Starbucks’ Blueberry Muffin with Yogurt and Honey. My Dad, the absolute biggest coffee snob, absolutely detests Starbucks and would most likely cringe and judge me for this absolute act of blasphemy.
“Excuse me,” he would probably say. “Did you just say you walk into a Starbucks everyday to buy their blueberry muffins?”
“Yes Dad,” I would probably tremble, “and I buy a coffee along with it too!”
One time, I even put Starbucks coffee beans into our espresso machine at home to see if my Dad could actually tell. That man sniffed it out so fast like one of those dogs hunting for truffles. “What brand coffee beans is this?” he asked immediately. There’s no getting past this man when it comes to coffee, and pretty much anything else.
So it’s out. I’ve said it. If my Dad is reading this he’s probably appalled at the woman his daughter has become and is most likely questioning his parenting skills and where he went wrong. Not to worry Dad, I killed that obsession last week when I made a batch of my own equally delicious blueberry muffins!
I know what you’re all thinking, I haven’t had the best track record with baking lately. Remember this disaster? And then that one? Hey, I was cautious too. I tread carefully. But guess what, the muffins came out so moist and densely filled with blueberries giving you a purple, creamy, cakey crumb with every bite. And the sugary topping! Exactly what I loved about those Starbucks blueberry muffins. Now I don’t have to go to Starbucks to get my fix. Shame from Dad avoided.
This recipe is from Nene who used to work for our family growing up. She started working for us when I was just 6 years old, my sister was 4 and my brother may not even have been born yet. She moved to Hong Kong with us from the Philippines and was more like an older sister to me. She saved me many a times from my parents’ wrath by hiding my secrets and covering for me growing up. In my 30’s she’s still getting me out of trouble. I love her to bits.
Nene has become an excellent baker and she sends me recipes from time to time. This is one of her latest. Thanks Ne for sharing the recipe and for everything else you’ve ever done for me!
P.S. Here’s a tip I learned from my Mom. Save your butter wrappers and use it to butter your pans.
Nene’s Amazing Blueberry Muffins
What you need:
80g unsalted butter
1/3 cup fresh milk
1 large yolk
3/4 teaspoon vanilla
1 1/2 cup all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh blueberry (I used frozen blueberries and I didn’t bother thawing it out first)
For the topping:
3 Table spoon butter
1/2 cup all purpose flour
3 Table spoon sugar
What to do:
1. Preheat oven to 375°.
2. Butter muffin pan.
3. Melt butter in small saucepan over moderate low heat, then remove from heat. Whisk in milk, whole egg, egg yolk, and vanilla until combined well.
4. Mix flour, sugar, baking powder, salt, then add into milk mixture and stir until well combined.
5. Fold in blueberry gently but throughly. Divide batter among 12 muffin cups.
6. Mix topping ingredients well with your fingers until crumbly. Sprinkle evenly over batter.
7. Bake for 30 minutes.