Today’s recipe is actually a recipe revision from a previous post.
Back in 2013, I put together a half muffin/half cupcake recipe with blueberries that I called Blueberry Bursts. Since then, I have done a little more fiddling and thought I would share the new (I hope, improved) recipe…
Hope you like it!
I decided (read: realised… now that I actually know a bit more about how things bake and what works/doesn’t) taking the blueberry muffins out of the oven half way through their cooking time was a COMPLETELY STUPID thing to do. I also altered the recipe a tad so that there’s no need to faff with extra jam to serve with – they are plenty juicy and moist as they are.
300g plain flour
1 tsp salt
1 tsp baking powder
200g frozen blueberries
6 tbsp vegetable oil
1 tsp vanilla extract
grated rind of 1 lemon
In a jug, mix together the wet ingredients (milk, eggs, oil, lemon rind and vanilla). In a separate bowl, sieve together the dry ingredients (flour, salt, baking powder, sugar). In the bowl of dry ingredients, pop in the blueberries and then gently fold them in so each blueberry is coated in flour.
Make a well in the middle, pour in the wet mix, and continue to gently fold together until it is just combined, making sure not to over-mix. Put a healthy spoonful of the batter into muffin cases lining a muffin tin and bake in the oven at 200* for around 20 minutes.
I find this gives you a gorgeous muffin, with lots of pockets of blueberry flavour all the way through. The lemon helps to lift the muffin texture and means you don’t have that heaviness sometimes associated with blueberry muffins.
What do you think? Fancy giving them a go?