It wasn’t too long ago that I baked a batch of blueberry muffins, using the recipe I found on Brown Eyed Baker. The recipe was an absolute godsend and pretty much perfect but I just wanted to tweak it a little to suit me.
For one, I decided to measure out most of the dry ingredients in grams since I found the batter the last time a little too dry. There were still “spots of flour” as advised by Brown Eyed Baker but at least my batter looked a little more “normal”. To me, that is. The weight conversions I found here on Taste were soooo helpful!
I also used two eggs instead of just one, to give the muffins a little more lift. And I only added 165g or approximately 3/4 cup of caster sugar as I feel this makes the muffins sufficiently sweet.
This time round, I definitely only got 12 muffins out of the batter because I made sure to fill the cups right up to the brim so that I get lovely little domes 🙂
Having used this recipe a second time around has cemented its place in my “Go To” list of recipes! I can’t wait to sink my teeth into yet another muffin… I’ve said it before and I’ll say it again, MMMM YUM YUM! 😀
What is your “go to” cake recipe that has never failed you? Please share it with me!
Just looking at the picture above is making me hungry! Bon appetit! xx