Blueberry Muffins
It’s probably a little late in the year but Morgan and I picked a “pint of blueberries” up in the hills on Sunday. There were still plenty around, especially since I would normally think about picking them in July rather than half way through August, and we had no trouble finding enough for our needs. We didn’t even have to move away from the main tracks so I’m sure there are plenty to be had if you want to spend some time picking. Admittedly wearing my light coloured coat and short trousers probably wasn’t the best clothing choice as we were both soon covered in blueberry juice and there are plenty of beasites ready to have a munch on any exposed skin.
True to tradition it was blueberry muffins for breakfast the next day and our long used family recipe did the trick as usual. This won’t make giant fluffy muffins like you get in all the cake shops but they are tasty, more bread like, and perfect for breakfast, either on their own or with a little bit of butter…..Mmmmm.
Here’s the recipe I use
8oz (200g) Self Raising Flour
3oz (75g) sugar
1 egg
3oz (75g) Blueberries
third of a pint of milk (200ml)
4 tbsp (60g) oil
Cook for around 15 minutes at 200 degrees centigrade and eat as soon as you can. This recipe would probably also work with blackcurrents or other fruit like that.
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There is one problem with this recipe though – It doesn’t make enough muffins, I recommend at least doubling everything!
Al.