For the first time in I can’t remember how long, we’ve had really beautiful weather all week. I finally feel like Spring is here; the daffodils are out and the sun is shining.
We’ve spent the day at the allotment, and we can now finally see some of the fruits of our labour. The onions, garlic and shallots appear to be doing really well. The rhubarb has broke surface and is sending beautiful pink towers skywards, and the autumn fruiting raspberries have begun to sprout leaves. New additions today include radish, beetroot and cabbage, with leeks and kohl rabi sown into seed trays in the conservatory.
Hard work at the allotment requires snacks to take along. Today we chose to make Blueberry Muffins, using a Paul Hollywood recipe from the BBC Food website. This recipe doesn’t use yeast and is in fact little more than a blueberry cupcake, but they tasted delicious and were easy to make. I made only the slightest of tweaks; a little milk was added to the mixture as it was rather too thick, and a touch of vanilla extract was added for extra flavour.
Recipe: Homemade Blueberry Muffins
Summary: These blueberry “muffins” are really blueberry cupcakes, but are easy and delicious. Well worth a try!
- 110g Plain Flour
- 110g Unsalted Butter
- 65g Caster Sugar
- 1.5 tsp Baking Powder
- 2 Free Range Eggs
- 1/2 tsp Vanilla Extract
- Approx 125g Blueberries
- Beat together the butter and sugar until pale, then add the eggs and vanilla and beat in for a couple of minutes.
- Fold in the flour and baking powder.
- Place in the fridge for at least 1 hour.
- Pre-heat the oven to 200 degrees c and line a muffin / cupcake tray with paper cases.
- Spoon the mixture into the prepared paper cases; it’ll work out just right for about 8 muffins. Poke 8-10 blueberries into each of the muffins; leave a few on top, the rest inside.
- They’re ready after about 20 minutes when risen and golden on top.
At these quantities, you can substitute self-raising flour for plain flour like-for-like, skipping the baking powder.
Preparation time: 1 hour(s) 30 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8