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
- 150g blueberries
- 50g caster sugar
- 2 large eggs
- 200g caster sugar
- 125ml vegetable oil
- 1/2 tsp vanilla extract
- 250g plain flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 250ml soured cream
- Oven to 200C/400F/G6.
- First up the compote - heat gently the fruit and the sugar until the juices begin to run. Remove from heat and cool.
- 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.
- 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.
- 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.
- Bake for 25 minutes.