I have the baking bug, BADLY, which is amazing for my stomach but not so good for my weekends.
This bank holiday weekend I had blocked out the 3 days to dedicated it to course work, it needs to be done and sooner rather than later. Half an hour into Saturday and all I could think about was baking and being the kitchen! I seem to be getting these urges more often than not, so I caved in, got out the cook book and flicked through until I found something I fancied which brings us to today’s blog post, Blueberry Muffins!
The only item on the ingredients list that I had to go out for was blueberries and it reconfirmed for me why not to ever go to the supermarket on weekends… let alone a bank holiday one, it was heavvvvving!
45 minutes later and 1 “where are the cupcake cases” meltdown they were done. It was also stated in Mary Berry’s instructions to eat whilst warm, so I followed this and demolished 2 straight away - a baker must try the goods first, right?!
Safe to say this slightly healthier bake since my previous chocolate brownie one went down a treat with the family and I’m tempted to do a full cake version. I'll leave the recipe below for you! x
How to create
Start by prepping your oven to 200'c and line your muffin tins (2x6) with cases. Pop the flour and baking powder together and add the butter. Using your fingertips rub together until the mixture resembles breadcrumbs. Stir in the sugar, blueberries and lemon rind. In a separate bowl add the milk and eggs together and mix then add to the dry ingredients.
Spoon into your muffin cases and pop them into the oven for 20-25 minutes. Once done leave to cool and then transfer to a wire rack. Eat warm!
What you’ll need
250g Self-raising flower
1 level teaspoon baking powder
50g softened butter
75g caster sugar
grated rind of 1 lemon
2 x large eggs