“Sometimes it does seem as if the more one gets the more one wants” ―
I like to crib about things I’d love to use in my bakes but don’t really find easily where I live. Like passionfruit and lavender and elderflower and rhubarb … and berries. Fresh blueberries, raspberries and blackberries are slim pickings , and even the frozen ones are quite expensive. So recently , when I was travelling, I picked up a small box of blueberries that I thought would survive the flight back home.
They did. And they sat on my refrigerator shelf for 3 days after that because for the life of me, I couldn’t think of anything to bake with them ! I had already made a buttery lemon and blueberry cake , and blueberry swirl icecream (both with frozen blueberries I should add!). Pinterest and Google spewed out muffins and crumb bars and pies . But I wanted to use the elusive fruit in something really special. Ya well, I was drawing a blank ideawise and there was no way I was going to let the fruit go to rot!
So muffins it was !
These muffins DID turn out quite special! I mean , they are muffins. Bells are not going to start ringing when you eat them , nor are you going to fall in love with the next person you see (hate those corny icecream and candy ads!) . But they are really good muffins. The recipe is adapted from here.
They are super light and uber fluffy. Not too sweet at all , so great for breakfast or brunch or teatime. All in all – a great use of some of my blueberries!
- 125 grams or 1 cup all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 100 grams or 1/2 cup granulated sugar
- 120 ml or 1/2 cup milk , at room temperature
- 3 tablespoons oil
- 1/2 tablespoon vinegar
- 1 tsp vanilla extract
- 1/2 cup blueberries
- Preheat your oven to 180 C / 350 F.
- Grease a muffin pan with butter or oil / line with paper cupcake liners.
- In a bowl , whisk together the flour , baking soda and salt.
- Dust the blueberries with a tablespoon of this flour mixture.
- In another bowl, whisk together the sugar with the milk, oil , vanilla and vinegar.
- Add the liquid mixture to the dry mixture and whisk until smooth.
- Fold in the berries using a spatula.
- Divide the batter into the cavities/ liners filling them about 3/4 full.
- Bake at 180 C / 350 F for 14- 16 minutes until a toothpick inserted comes out clean.
- You can use almond or soy milk to make this vegan.
- This recipe makes 6 standard size muffins and you can double the recipe .
- They last for 3-4 days in an airtight container.
- The original recipe uses the zest from one lemon , you could use that if you wish!
- The dusting is so the berries dont all sink.
- These are just barely sweet but the fruit balances it out. If your fruit is tart or you like sweet , add two or more tablespoons of sugar extra.
- You can use frozen or fresh berries, chopped tropical fruit , chocolate chips etc for add ins !
This muffin recipe is definitely a winner in my opinion. They are really tender and the juicy berries just burst in your mouth! And if you don’t have blueberries , shuck in some chopped mango or some chocolate chips . You cant go wrong!
And please tell me ways of using blueberries . I already know a handful are going into a compote , but have you guys tried any good recipes using them or you have any ideas that you would like me to try out? Let me know!