Although I am trying really hard eat to food when it is in season, I am finding it hard to kick my blueberry habit that always develops over the summer. Which was lucky because my brother requested blueberry muffins when he came to visit this weekend and I had just enough to make these.
I hadn’t tried this particular recipe before but I will definitely be using it again. It has slightly more of a cake texture than a proper muffin texture and is perfect if you want to make muffins but don’t have any of the natural yogurt or buttermilk that a lot of recipes use. It is also incredibly easy.
300g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon grated nutmeg
150g soft brown sugar
100g butter, melted
Set the oven to 200°C. Line a 12 cup muffin tin with paper cases.
Combine the flour, baking powder, bicarbonate of soda, nutmeg and sugar and set aside. Whisk the eggs, milk and butter together and add to the dry ingredients. Mix well and fold in the blueberries.
Spoon the mixture in to the muffin cases and bake for 15-20 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Turn out on to a cooling rack and allow to cool a little.
These are particularly delicious still warm.