Now I'm not going to preach to you about Blueberry Muffins being healthy. Yes, blueberries are a superfood, and eating them regularly will do you the world of good, although not necessarily in muffin form.
These Blueberry Muffins are excellent, being light, fluffy and very fruity, and better still, they freeze very well. In fact I prefer them once they've been frozen, defrosted and heated up in the oven. This also means you can have a freshly baked muffin with a cuppa, and hide the rest away in the freezer, removing temptation but also having a ready supply for friends or when you deserve a reward every now and then. Then you can argue that the occasional Blueberry Muffin is healthy - possibly!
But as my mother used to say "a little of what you fancy does you good".
So no more heavy, chewy muffins with the minimum of fruit from your favourite coffee shop. Make a batch of these at home, stash them in the freezer, and save yourself a small fortune.
You will need a 12 hole muffin tin and 12 muffin cases.
These Blueberry Muffins are excellent, being light, fluffy and very fruity, and better still, they freeze very well. In fact I prefer them once they've been frozen, defrosted and heated up in the oven. This also means you can have a freshly baked muffin with a cuppa, and hide the rest away in the freezer, removing temptation but also having a ready supply for friends or when you deserve a reward every now and then. Then you can argue that the occasional Blueberry Muffin is healthy - possibly!
But as my mother used to say "a little of what you fancy does you good".
So no more heavy, chewy muffins with the minimum of fruit from your favourite coffee shop. Make a batch of these at home, stash them in the freezer, and save yourself a small fortune.
You will need a 12 hole muffin tin and 12 muffin cases.
Ingredients: makes 12
240g plain flour (plus 1 tablespoon)
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
1 egg, beaten
110g very soft butter
200g demerara sugar
150g blueberries
240ml buttermilk
Method
240g plain flour (plus 1 tablespoon)
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
1 egg, beaten
110g very soft butter
200g demerara sugar
150g blueberries
240ml buttermilk
Method
- Crush about half the blueberries, usually with a fork, and toss the other half with a tablespoon of flour. Put the uncrushed blueberries in the freezer until frozen.
- Beat the butter until very soft, then mix in the sugar and beaten egg and stir through the crushed blueberries.
- In another bowl, sift the flour, baking powder, bicarb and salt together, then add the buttermilk and frozen blueberries.
- Fold everything through until just amalgamated. (it's important not to overmix at this stage)
- Divide the mixture into 12 muffin cases (I use an ice cream scoop to help measure out).
- Heat the oven to 190℃/170℃ fan.
- If you have any spare whole blueberries from the punnet, sprinkle a few over the top of each muffin and bake in the oven for about 25 minutes, or until risen and golden brown.
- Cool on a rack and allow yourself one before stashing in the freezer.
