happiness comes from...

These blueberry crumbles muffins were not on my latest to-do list...but I made them anyway...just to use up the leftover crumble toppings, and some very sour blueberries from the apple and blueberry crumbles I made earlier.

I used to think that it is best not to do any baking if I were on a foul mood. Anything that shouldn't go wrong, would go wrong. However, these blueberry muffins accented with orange zest, proved me wrong. The entire process from preparing the batter to putting the muffins into the oven was rather therapeutic. My mind was very focus, calm, and I was able to shut away all the unhappy thoughts. Everything turned out well and the muffins rose beautifully in the oven. The lovely domed crumble toppings made them looked like little cups of popcorns baking away in the oven. My mood lifted up right away...

I baked these ordinary, everyday muffins in these less ordinary, but very pretty paper cups that VB, my cyberfriend mailed to me recently. Thanks VB, for showering me endlessly with beautiful paper liners, cookies bags, cake boxes, etc, etc, etc. Just looking at the muffins made me feel happy, baking is the best therapy for me.

Do you know that foods that are high in carbohydrates increase the production of serotonin in the brain and have a temporarily calming effect on the mind and body? Probably that is why there was something comforting about sinking my teeth into one of these warm, freshly baked muffins. Those soft and fluffy crumbs was no doubt an instant mood lifter.


Besides making a batch of muffins, happiness also comes from sharing and receiving...

I feel so honoured to receive two awards from fellow bloggers recently.

The first award is thefrom Yummy Bakes! 

'Liebster' means favourite or dearest in German. 

Here are some rules for accepting the award:
Thank the person who gave the award and link back to their blog.
- Copy and paste the award to your blog.
- Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
- Hope they pass it forward by accepting and awarding it to bloggers they would like to honour.
So, here are the five blogs that I would to share this award with:
Dailydelicious
Eat and Be Happy
Køkken69
Min's Blog
The Sweet Spot

I received The Versatile Blogger award from Precious Moments, thanks Edith! To carry on, I am following it to the following bloggers. Please do accept this award and forward it to 10 other blogger friends of your choice.

Angie's Recipes
Blessed Homemaker
Cook With No Books
Cosy Bake
Cuisine Paradise
Elinluv's Tidbits Corner
Epicurean Escapism
Fong's Kitchen Journal
Happybowl
The Weekend Epicurean

To the rest of you who always make it a point to drop by this humble blog of mine, and especially those who care to take the time and effort to pen down their thoughts and comments here, I will really love to share my muffins with you, but before the day comes when we could literally pick up anything from our screens, I can only share the recipe here, if you ever happens to try it, I hope they are able to bring you much joy and happiness.



Blueberry Crumble Muffins

Ingredients
(makes 12 regular size muffins)

for the crumble toppings
40g cake flour
40g almond powder (grounded almond)
40g unsalted butter, cold, cut into cubes
30g caster sugar
25g walnuts, coarsely chopped

for the muffin batter:
240ml plain yogurt (regular or low fat)
1 large egg, lightly beaten
60ml canola or corn oil
1/2 teaspoon pure vanilla extract
zest from 1 orange
260g plain flour
100g granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
100g fresh or frozen blueberries

Method:

1. For crumble toppings: Place flour, almond powder, sugar in a mixing bowl. Stir to combine. Add the cold butter. With a fork, cut the butter into the flour mixture until it resembles coarse crumbs (or use fingertips to rub in the butter). Add in the chopped walnuts, toss to combine. (Note: leave to chill in fridge if not used immediately.)
2. For muffin batter: In a mixing bowl, whisk together the yogurt, lightly beaten egg, oil, vanilla extract and orange zest, until just combined.
3. Sieve flour, baking powder and baking soda into another mixing bowl. Add sugar, salt and whisk to combine.
4. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries (Note: If using frozen blueberries, do not thaw them).
5. Pour the wet ingredients into the dry ingredients. With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are just combined (Note: stop stirring once the flour incorporates into the batter, but do check that there is no pockets of flour at the bottom of the bowl). Gently stir in the blueberries. Do Not over mix the batter. The finished batter should appear thick and lumpy.
6. Spoon batter into paper muffin cups, fill it to about 3/4 full (Note: I transfer all the batter into a clear plastic bag. Snip away the corner of the bag to make a hole, large enough for the blueberries to pass through, and use it like a piping bag to fill the paper cups).
7. Top each muffin cup with 1 tablespoon of the crumble toppings. 
8. Bake in preheated oven at 190degC for about 20 - 25mins or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool completely.

Recipe source: adapted from Joy of Baking.