Blueberry Buttermilk Muffins

I'm soooooooo pissed off! Why is it so difficult just to put up a simple post?? There was orginially another photo that I'd wanted to post up, but it took me many tries before I gave up. Another two para of write-up was also not saved - somehow the autosave failed and I couldn't save it either. arrgghhhhhhhh :(

Anyhow, forget about all the those little ramblings I had poured out about blueberry muffins, I just wanna share this recipe that I'd used from Joy of Baking. Now, I truly have to confess that it was my wrong technique that had contributed to the dense rubbery texture of mixed-in muffin when I first started making it. That was like probably a years ++ ago? So, I actually 'discriminated' it and thought that mixed-in muffins are not as yummy as cake-like muffins (using the creaming of butter and sugar type). Nowadays I did many recipes of these and when the liquid proportion was a little less, I was rather worried that the result would end up dense cos' I need to mix in longer in order to get everything well mixed. I realised I was wrong! You REALLY got to mix the wet and dry ingredients gently and you'll reap the results! The texture can be as soft and fluffy without much effort, since you are going it gently. But of course, the proportion of ingredients then plays a tremendous role, any little changes can render a different textured muffin altogether. It is still eatable though, most of the time. :)

For this muffin, I only reduced the sugar and used milk mixed with lemon (to make my own buttermilk as I did not have it). I like how the orange zest can already flavour the muffin with a nice tinge of orangy taste without any addition of orange juice. If orange juice is added, some of the milk portion would have to be reduced and this could probably alter the texture of it.

Buttermilk Berry Muffins

Ingredients:

2 1/2 cups (350 g) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup (180 ml) buttermilk
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)

Method:

1. Preheat oven to 190° C. Position rack in center of oven. Prepare 12 regular-size or 6 jumbo-size muffin trays lined with paper/Butter or spray with a non stick cooking spray if not using papers.
2. In a large measuring bowl, whisk together the egg, buttermilk, oil, and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest.
4. Gently fold in the berries.
5. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
   Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop.
6. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
7. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.

Note: I posted the original recipe since I'm following almost exactly to it. Makes 12 regular sized muffins or 6 jumbo muffins.
Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer. (adapted from Joy of Baking).