Brown Sugar Blueberry Muffins or Cake: perfect for lazy sundays

Today, we're going to dive into a recipe for delicious blueberry muffins that are moist, fluffy, and bursting with juicy blueberries in every bite. The intentional choice of brown sugar gives it a complex flavor while ensuring a delicious crunchy top. This recipe can also be baked as a cake, simply by pouring the batter into a greased cake pan and baking for a bit longer. It is so easy and quick to make: you can finish it even with kids around while sipping your coffee.

Now, you may be wondering what makes these muffins so special. Well, let's start with the ingredients. Each one was carefully selected to create the perfect balance of flavor and texture in these muffins.

Choice #1: All purpose Flour

Specifically, we're using all-purpose flour, which contains a moderate amount of protein that helps give structure to the muffins. All-purpose flour has a higher protein content than cake flour, which gives it more gluten-forming potential. This makes it a better choice for recipes that require a bit of structure and chewiness, like cookies, brownies, and muffins.

Choice #2: Brown Sugar

In this recipe, we're using brown sugar, which not only adds sweetness, but also contributes to the overall moisture of the muffins. Brown sugar contains molasses, which is a humectant that helps to retain moisture. This means that our muffins will stay tender and moist even after a few days. The taste becomes also more complex, in my opinion, with spicy caramelly notes. It is the same sugar used for crème brulée and will crisp up beautifully when sprinkled on top of muffins or cake.

Choice #3: Butter

Butter is our next ingredient, and it serves a few purposes in this recipe. First, compared to oil, it adds richness and flavor to the muffins. Second, it helps to tenderize the crumb of the muffins by coating the flour proteins and preventing them from forming too much gluten. Finally, butter contributes to the overall moisture of the muffins, making them extra tender and delicious.

Choice #4: Blueberries and vanilla

Vanilla extract adds a warm, comforting flavor to the muffins. The blueberries will balance out the sweetness of the cake. You can of course use other types of berries such as raspberries for instance. If not in season, frozen fruits will do the trick but make sure to defrost them before and remove their juices so as not to wet the batter too much.

But perhaps the best part of this recipe is just how easy it is to make. With simple ingredients and straightforward instructions, even the most novice baker can whip up a batch of this cake or muffins in no time.

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·      120g blueberries: This is about 1 cup of blueberries. You could also use frozen blueberries, but make sure to thaw them and drain any excess liquid before using.

·      2 eggs: This recipe calls for large eggs, but you could also use 3 medium eggs or 1 jumbo egg instead.

·      250g or 2 cups of all-purpose flour.

·      1 sachet or baking powder 2 table spoons.

·      200g brown sugar: This is about 1 cup of brown sugar. 150g will be used for the batter and the rest to sprinkle on top of the cakes for a crunchy top.

·      125g butter: This is about 1/2 cup or 1 stick of butter.

·      1 teaspoon vanilla extract.

·      10cl or 1/3 cup of milk.

Preheat your oven to 160°F (320°F). Melt the butter over low heat.

In a mixing bowl with a whisk or a robot with the paddle attachment: combine only 150g or 3/4cup of the sugar (the rest of the brown sugar will be added on top of the batter to caramelise), the salt, and the melted butter.

Add the eggs one at a time and mix again until smooth. Next, add the milk.

In a separate bowl, combine the flour and baking powder. Then, add them to the liquid batter progressively. Just mix until you have no visible flour in your batter. Do not overmix the batter, or it would develop too much gluten and make your muffins tough. Finally, gently fold in the blueberries.

Option 1: for 12 blueberry muffins

• Line your muffin molds with paper cassettes or use silicone muffin molds. Using two large spoons, divide the batter into 12 muffin molds. As the batter is quite sticky, use one spoon to scoop a bit of the batter and the second to scrape the batter into the mold. The cassettes should be only filled up to their borders as the muffins will rise during baking.

• Sprinkle about a 1/2 teaspoon of brown sugar on top of each muffin to ensure a beautiful crunchy top.

• Bake for 18 minutes. Check if the muffin is cooked by inserting a knife into the center; the blade should come out clean. The sugar on top will have caramelised and become slightly hard to the touch.

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Option 2: for a blueberry cake

• Pour the mixture into a butter and line a cake tin with parchment paper a rectangular cake mold. Sprinkle about 3 tablespoons of brown sugar on top of the cake to ensure a delicious crunchy top.

• Bake for 35 minutes. Check again if the cake is cooked by inserting a knife into the center; the blade should come out clean. The brown sugar on top will have caramelised and become slightly hard to the touch.

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