Late night shop because I’ve been in London all day overseeing a DR test for a client which meant I wasn’t back until late and Waitrose were selling off packs of blueberries for 19p! Despite the late hour that could only mean one thing – blueberry muffins! Although I’ve used Nigella’s How To Be A Domestic Goddess cookbook a lot it has tended to be the same favourite recipes over and over so this was the first time for me to bake her Blueberry muffins. (I love the muffin’s from Muffins Fast and Fantastic but somehow those recipes didn’t feel quite right for a blueberry muffin). Even more fortuitously I had just the right amount of buttermilk in the fridge.
I love these muffins they are delicious freshly baked, light, just right degree of sweetness and bursting with fruit.
- 75g unsalted butter,
- 200g plain flour
- ½ tsp bicarb of soda
- 2 tsp baking powder
- 75g caster sugar
- Pinch of salt
- 200ml buttermilk (or 100g yoghurt and 100ml semi-skinned milk)
- 1 large egg
- 200g blueberries
- Preheat oven to 200C/gas mark 6.
- Put 12 muffin cases in a muffin tray.
- Melt the butter and set aside to cool a little.
- Combine all the dry ingredients in a bowl and in a measuring jug beat together the buttermilk (or yoghurt and milk), egg and melted butter.
- Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine. Don’t worry about lumps, the important thing is the mixture isn’t over-worked.
- Fold in the blueberries, again keeping mixing to a minimum.
- Spoon into the muffin cases and bake for 20 minutes, by which time the muffins should be risen, golden and firm on top.