Some days just call for a sugar rush and the ultimate of comfort food in the form of homemade cake. Homemade muffins, really, and the bigger, the squidgier and warmer the better.
The fresh blueberries in these heat up in the oven and turn into little pockets of jam, they really are so good. Put them in front of Paul Hollywood and he’d no doubt criticise their uneven size and rectangular shape – but luckily I have an easier crowd to please in the safety of my kitchen. I can’t think of a single sweet food Sam and Flo won’t eat and let’s face it, I’m the same.
The past few weeks I’ve been feeling pretty low and well, you know, January-ish. I haven’t had a dip so long in months and it’s had me reassessing where I’m at, where I’m going and how I got here.
Now two weeks into Feb, a few bottles of red wine, a lot of counselling from friends and a few batches of muffins later, I think I’m ready toss back my hair again and take on 2019.
It’s been a long time since I last wrote my blog and I thought I’d ease myself back in with a nice foodie post – remembering how difficult it is to take photos of food and actually make it look appetising! On the plus side, I can still remember how to log into my blog and edit photos, so all is not lost. I really miss having a regular writing habit and it’s something I need to get back into, so bear with me and hopefully I’ll be back into a routine soon.
It’s funny how something that became such a regular part of my life could drop off so easily, and instead of sitting down and writing down my feelings (aka a cheaper form of therapy) I was switching on Netflix and retreating to bed. Nothing wrong with that of course, but I miss my blog and don’t think I’m quite ready to give up on it yet.
I used this blueberry muffins recipe from the BBC website, and it turns out it is actually Paul Hollywood’s so my earlier reference must have been subliminal!
I’ve used it twice now (in as many weeks) and haven’t had to make any alterations, so I guess you could call it tried and tested. I used these cardboard mini loaf cases the second time and they worked really well.
I found you can fill them about 3/4 of the way without the muffins spilling over, but they are pretty big. Alternatively you could use smaller bun cases or a muffin tin. Be warned though, you do have to chill the mixture for at least an hour before baking, so factor that time in to make sure you’re not waiting impatiently by the fridge, like we were the first time.
If you make them, let me know how you get on, and if they take your blues away!
Recipe from BBC Food – makes 8 (so I usually make 1.5 the amount)
110g/4oz plain flour
65g/2½oz caster sugar
2 free-range eggs
1½ tsp baking powder
125g/4½oz blueberries, or equivalent in frozen blueberries
pinch freshly grated nutmeg
Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight.
Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.
Bake in an oven set at 200C/180C Fan/Gas 6 for 20 minutes, or until golden on top.