by S. E. M. · October 22, 2018
When blueberries came on special at the supermarket, I began thinking about what blueberry recipe I could make. I decided to take some home to make blueberry jam. The blueberries looked fresh and inviting. By the time I got home I changed my mind, and instead of jam I decided to make blueberry muffins.
I baked them with excitement. A wonderful aroma filled my kitchen and whilst I was watching them take on colour in the oven, I starting to think about a topping to suit. I mixed a cream cheese icing with grated nutmeg. Some of the muffins had that piped on them, the rest received a butter cream icing flavoured with lemon. The lemon option was popular.
Below is the recipe, and I’ll also describe the method to you…
1 1/2 cups self raising flour
3/4 cup sugar
1 large egg
40gm sour cream and up to 80ml milk or water (I used water) to make a nice batter. It may not need all the liquid, judge on the day. Or, you could use just milk if you have no sour cream or buttermilk.
1 1/2 teaspoons vanilla extract
1 punnet of blueberries (250gm)
For the muffins, I suppose you could use the creaming method to make these but I took a short cut and wizzed the flour, sugar, salt and butter in the food processor until it looked like fine bread crumbs. I beat the egg lightly with the sour cream and half of the water and then added the flour mixture, adding more of the water as I judged appropriate in order to get a nice cake batter. I then added the vanilla and the washed and dried blueberries.
I placed paper liners inside a 12 muffin cup tray and spooned the mixture into the muffin cups, making sure each muffin was allocated a fair share of blueberries.
I baked them in a moderate oven, my oven at 170°C, but yours may differ. I then did a trick of the trade I learnt; I placed a small ovenproof bowl with a little water in the oven, to help them rise evenly. Or if the mixture doesn’t fill all 12 of the muffin spaces, you can put some water in the empty one and this works just as well.
The muffins rose nicely and cooked to a golden colour, I then took them out and put them on a cake rack to cool completely before icing.
For the icing, I creamed soft butter with icing sugar, added lemon zest and a little lemon juice to make a nice thick icing to spread or pipe on top of each muffin.
I shared them with my friends, we enjoyed them with a nice cuppa and friendly conversation. They are yummy to eat and healthy (ahem, ahem), well they have fruit in them, that’s healthy isn’t it? 🙂
Written by S. E. M. at LifeSparkle – Photographer, blogger and food enthusiast.
Contact and follow S. E. M. on Instagram @lifesparklephotography.