Moist, extra-tender blueberry muffins

Buttermilk and crumbs make the difference


4:08 am | Thursday, April 17th, 2014

AILEEN Anastacio’s blueberry muffins

For Aileen Anastacio, owner of Goodies N’ Sweets and Marmalade Kitchen, blueberry muffins evoke warm memories of her early days as a chef.

“I used to make them in La Nouvelle Patisserie in San Francisco where I had my internship. I also worked there right after. With the muffins, I did sandwiches, fresh fruit tarts, cakes and French pastries,” she recalls.

When she returned to Manila in 1995 and set up her dessert company, blueberry muffins were among the first food items she supplied to coffee chains in the metro.

“I had clients who ordered it by the dozens. My family would then end up snacking on the rejects,” she says.

Among those who have loved it to this day is her mom Ester.

“She looks for something sweet after a meal. She also likes having merienda, so I would often bake it at home in time for that, or for tea time,” says Aileen.

Her blueberry muffins have taken on a different texture and form from the one she used to make in the US. Buttermilk has been added to the recipe to make the muffin tender and moist.

Also, “I want something with a crunchy top so I added a crumble,” she says. “I have several varieties of muffins. I have an apple walnut and a mango, but the most popular ones are banana and this blueberry,” she adds.

Blueberry Muffins

Makes 12 muffins

Taken from the cookbook “Home Café,” published by Marshall Cavendish


2 ½ c all-purpose flour

2/3 c sugar

1 ½ tbsp baking powder

1 tsp salt

1 c vegetable oil

1 ¼ c buttermilk

1 large egg

1 tsp vanilla extract

2 c frozen blueberries

Ingredients for the streusel:

1 c  all-purpose flour

½ c  butter

½ c sugar

1. Preheat the oven to 375°F. Line a 12-hole muffin pan with paper cases.

2. In a medium bowl, combine the flour, sugar, baking powder and salt.

3. In another bowl, whisk together the oil, buttermilk, egg and vanilla extract. Mix with the flour mixture until combined.

4. Fold in the blueberries.

5. Using a large (¼ c/2 oz) ice cream scoop, fill the lined pans with batter.

6. Prepare the streusel. Combine the butter, sugar and flour in a food processor, pulsing just until crumbly.

7. Top each muffin with about 1 tablespoon streusel.

8. Bake for 20 to 22 minutes, or until the muffin tops are golden.

9. Allow to cool for 15 minutes before serving.

Tags: Blueberry Muffins , Food , Muffins

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