On our return we were welcomed home with the first batch of Back of Beyond blueberries. These are at least 3 three weeks late in cropping and I was starting to think all the little green berries were never to change to the inky blueness that I so love. I had only just shaken all the sand out of my flipflops when I started gathering blueberries ready for a batch of blueberry muffins. I was shocked to find that I had not already blogged my favourite blueberry muffin recipe so here it is. Enjoy!
2 cups plain flour
3/4 cup caster sugar
1tsp baking powder
1tsp bicarbonate soda
pinch of salt
1 cup buttermilk at room temperature
1/4 cup unsalted butter melted and cooled
1 large egg at room temperature
1.5 tsp vanilla extract
2 cups blueberries
2 tbsp demerera sugar
Pre heat oven to 190c. Line a muffin tin with 12 muffin cases.
In a large bowl stir together the flour, caster sugar, baking powder, bicarbonate soda and salt.
In a separate jug stir together buttermilk,butter,egg and vanilla until well blended.
Make a well in the centre of the dry ingredients; add the sour cream mixture and stir to just combine. Stir in the blueberries
Spoon the mixture into the prepared muffin cups and sprinkle with the demerara sugar evenly over all muffins.
Bake in the pre heated oven for 20 minutes. They should be well risen and golden and a cake tester inserted into the middle of one muffin should come out clean.
Turn out onto a cooling rack for at least 15 minutes before eating (scalding hot blueberries can be painful!)
These muffins freeze well.
|displayed in my new cake saver bought in spain, perfect for keeping flies away!|