It has been quite a while since I made muffins so when I saw some fresh blueberries out shopping one day I decided to make some blueberry muffins. These have been a favourite of mine for a very long time and are delicious warm with coffee or for dessert with a scoop of ice cream. This recipe is from a muffin recipe book I brought a while back, and uses lemon zest and vanilla to give an interesting combination of flavours.
Personally, I think muffins are a great way for those who haven’t baked much before to get started. Most muffins require fairly simple ingredients and the recipes don’t usually take longer than 30 minutes to get together (Baking takes around 20 minutes) – definitely worth a try!
You will need:
10oz/280g Plain Flour
1 tbsp Baking Powder
Pinch of Salt
4oz/115g Light Brown Sugar
5½oz/150g Frozen Blueberries (This helps them to maintain their shape while cooking and not just fall apart)
9fl oz/250ml Milk
3oz/85g Melted and Cooled Butter
1 tsp Vanilla Flavouring/Extract
Grated zest of 1 lemon
Let’s get started!
- Preheat your oven to 200ºC/400ºF/Gas Mark 6.
- Grease or line a 12 cup muffin tin with paper cases.
- Sift together the flour, baking powder and salt into a large bowl.
- Add the sugar and blueberries.
- Beat together the eggs, milk, melted and cooled butter, vanilla flavouring/extract and lemon zest (Don’t worry if it looks a little curdled, this can happen due to the butter).
- Pour the wet ingredients into the dry and stir gently until combined – don’t over mix, as this can crush the blueberries and stop the mixture from rising.
- Spoon the mixture, or pour into a jug (You can use the jug you used to measure out the milk) and carefully pour into the muffin cases.
- Bake for about 20 minutes until light light, well risen and firm to the touch.
- Once baked leave the muffins to cool in the tin for 5 minutes before moving to a wire rack to cool further.
- You are all done! 🙂
This is a tried and tested recipe of mine and is always a crowd pleaser! Using frozen blueberries is definitely a must as it really helps them to hold their shape and prevent the mixture becoming too blue/purple stained. I really enjoy the addition of lemon zest and vanilla as I think it compliments the blueberry taste well, but you can of course leave them out if you prefer.
The recipe would also work with other soft fruits, such as blackberries, raspberries and black/red currants if you wanted to try something a bit different. You can finish these muffins with a water/lemon juice icing sugar topping, dust with icing sugar or just leave plain!
A Bake in the Life…