I was going to make some Bran Muffins in response to yesterday’s natter but I didn’t think people might get the irony of it ;)
Anyway, two of my little (well not so little) munchkins are ill at the moment (the joys of winter and school holidays, I guess; and Mr G is not impressed) and had requested for blueberry muffins. Blueberry muffins must be one of the most popular of muffins and I am pretty sure that there are plenty of recipes floating around.
The recipe that I use is from the Le Cordon Bleu Home Collection series. I like the recipe cos it’s crispy on the outside and light and fluffy on the inside (I hope this makes sense).
Without further ado, here’s the recipe.
Ingredients (makes 12 medium muffins)
375 g self raising flour
75 g plain flour
115 g soft brown sugar
150 g fresh or frozen blueberries
250 ml milk
1 tsp vanilla extract or essence
125 g unsalted butter – melted
Icing sugar to dust – optional
Preheat oven to 210°C. Brush muffin tin with melted butter.
Whisk the eggs, milk and vanilla in a jug.
Sift the flours into a mixing bowl, stir in sugar and blueberries and make a well in the centre. Add in the milk mixture and the melted butter and stir with a METAL spoon until just combined. Do not over mix – the mixture should be lumpy.
Spoon the mixture into the muffin tin, filling about ¾ of the tin. Bake for around 20 to 25 mins or until skewer comes out clean when inserted into the centre of the muffin.
Leave to cool in the tin for 5 mins before lifting onto a wire rack to cool. Dust with icing sugar before serving if desired.
TIP: If using frozen blueberries, use them straight from the freezer. Do not allow them to thaw or they will discolour the mixture.