January 11, 2012

Lanlard’s Blueberry Muffin Recipe

By In Recipes
Obviously blueberry muffin recipes are two-a-penny. Multiple variations using oil or butter, sour cream or yoghurt… so why post yet another?

Well, there is the health aspect and a desire to increase ones fruit intake (just ignore the sugar) and the need to make something from a recipe book given as a Christmas present. You just know they are going to ask if I have made anything from it yet. Those silicon cases need a try-out too. Muffins are also, of course, simplicity themselves to make.

The present is Home Bake by Eric Lanlard (you know, that French chap off the telly… Channel 4… ). Flicking through I note dozens of recipes I would like to try out; the one for Blueberry Muffins just seemed the easiest. Many a cook book that has come my way fails to inspire, perhaps two or three dishes might be enjoyable to make and a pleasure to eat, but there are plenty in Lanlard’s 220 pager.

Photos: Lanlard’s Blueberry Muffins

Now while I have to admit to a sweet tooth the use of 50g of sugar in the blueberry compote plus the 200g in the muffins themselves is, I think, a touch excessive. I’d be tempted, when making them again, to reduce this a little. So here we are then, a Blueberry Muffin Recipe.

Recipe: blueberry muffin recipe

Lanlard’s Blueberry Muffins
Yields 12
Just one of hundreds of muffin recipes but this gives excellent results
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
The Compote
  1. 150g blueberries
  2. 50g caster sugar
The Muffins
  1. 2 large eggs
  2. 200g caster sugar
  3. 125ml vegetable oil
  4. 1/2 tsp vanilla extract
  5. 250g plain flour
  6. 1/2 tsp salt
  7. 1/2 tsp baking powder
  8. 250ml soured cream
Instructions
  1. Oven to 200C/400F/G6.
  2. First up the compote - heat gently the fruit and the sugar until the juices begin to run. Remove from heat and cool.
  3. Next the wet ingredients for the muffins. In a mixer whisk up the eggs with the sugar. Gradually add the oil and then mix in the vanilla extract.
  4. In a separate bowl mix the dry ingredients. Sieve the flour with the baking powder and salt. Add this in batches to the wet ingredients alternating with the soured cream. Don't over mix.
  5. Put enough of the batter into the muffin cups to fill half way. Add a teaspoon of the blueberry compote, then cover with the remaining batter.
  6. Bake for 25 minutes.
Adapted from Home Bake
Adapted from Home Bake
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2 Comments
  1. Jeanne @ CookSister! January 11, 2012

    Oooh – hark you and your colourful food!! ;o) love the funky silicone muffin cups and particularly fond of the pic with the bite taken out of it. Mmmmm.

    Reply
  2. Soma January 11, 2012

    Of all the fruit muffins, blueberry is my favorite. I never make a compote however! I see how the compote will enhance the color and the taste of the muffins. Will remember to do this when summer comes. Oh I don’t care much about the sugar in the compote as well, as we do not eat this everyday. I adore silicone cups. and I love the drip and the bite.

    Reply

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