Blueberry Pistachio Muffins

It was a long week for work.  My eyes could hardly opened on Friday afternoon.  Too much looking at the monitor and stress filled myself.  I need a therapy.  It’s impossible to book a massage at the last minute.  And I went home late after attending the 80th Anniversary (37th) of the Hong Kong Baptist Church Association.  It is about the mercy of Jesus Christ. The talk covered Blind Bartimaeus received his sight Mark 10:46-52.

So, therapy could be only the next morning: blueberry pistachio muffins, adapted from Nancy Silverton.  I love pistachio.  Green nuts, very special.  And it Chinese name is Happy Nut 開心果. So nice!  As I would meet Betty in the afternoon, a few were packed to delight her.

For the muffins:
50g pistachio
120g sugar
125g butter, chilled and cut into 1-inch cubes
finely grated orange zest of one oragne
1 Tbsp + 1 tsp baking powder
3/4 tsp baking soda
Pinch of salt
3 large eggs
1.5 cups buttermilk
300g plain flour
125g blueberries

1 Tbsp egg white
1 Tbsp sugar
Ground cinnamon
Pistachio, a handful

Preheat oven to 160C

Toast the pistachio.

Process the pistachio and half of the sugar until it’s the consistency of a fine meal.

Cream the butter, orange zest and salt on low speed, 2-3 minutes, until soften.

Add the remaining sugar and ground nut mixture, mix on medium about 3 to 4 minutes, until light and fluffy

Add the eggs, one after one.

Alternate the addition and folding of flour and buttermilk, just combined.

Topping: Whisk the egg white until frothy.  Add the sugar, cinnamon, nutmeg, and pistachios

Fill the cups with the batter about half full.  Spoon the topping over each muffin, pistachio being in the centre

Bake for about 20 (smaller ones) to 25 minutes, until the topping is nicely browned and the muffin is firm to the touch.

Time for breakfast!  Hurray!

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