There is something utterly satisfying about blueberries in baked goods. To me they’re one of the childhood flavours – simple and perfect.
Blueberry muffins are the first I ever baked and indeed are the ones I mostly bake as they are always greeted with a smile and eaten greedily. They are a great combination of healthy fruit with a sweet bun – so even a conscious parent may allow they for breakfast. Not to mention that, funnily enough, blueberries are a great cure if you feeling blue.
The recipe I always use, as I don’t like to change things that are truly good, comes from a Gwyneth Paltrow’s book Notes from my Kitchen Table. It uses a few simple ingredients and only takes 10 minutes to make (or 15 if your little helper does the measuring and the mixing). They’re perfect for a lazy weekend breakfast – when you do not need to rush things yet do not want too much of a fuss either. Give them a go to beat the January blues.
125 g unsalted butter
125 ml milk
225 g flour
175 g caster sugar
2 tsp baking powder
1/2 tsp salt
250 g fresh blueberries
In a small pot melt the butter over a very gentle heat. Turn off the heat when there are still little bits of unmelted butter, stir to melt them and leave to cool.
Preheat the oven to 190°C / gas mark 5.
Line the muffin tin or mini-muffin tin with paper cases. The dough will make 10 regular muffins or 30 mini-muffins. I usually make mini-muffins as they’re better for sharing.
In a large bowl mix the flour, sugar, salt and baking powder. In another bowl whisk the eggs with milk and butter. Stir in the wet ingredients into the dry ones. Mix but do not overmix. Gently stir in the blueberries. Fill your muffin cases – 3/4 will do as the dough will rise once in the oven.
Bake for 25-30 minutes (slightly less for the mini-muffins).
They are simply resistible so eat as soon as they cool down a bit.
Have a great morning.