Delicious Blueberry Muffin Recipe
Muffins – Fresh out of the oven
I’ve baked quite a few muffins lately so thought that seeing as we had picked blueberries on Friday that I would make Blueberry Muffins for breakfast on Saturday morning so that Anna could have a nice breakfast in bed. Rather than follow a recipe though I decided to make my own up as I wanted to experiment in making nice big fluffy muffins and so far none of the recipes I had followed had quite delivered on that front.
They worked really well, I liked them (but I like everything), Anna liked them and Morgan liked them too, so they must have been good. In my opinion cakes are made for sharing and I love sharing my best cakes with friends, so here’s the recipe I made up so that you can give them a go too. Go on, try it now and let me know how you get on with them.
Ingredients
200g Soda Bread Flour
100g Wholemeal Plain Flour
100g Granulated Sugar
2 tsp baking powder
1tsp Bicaronate of Soda
100g Salted Butter
300ml Plain Yoghurt
2 eggs
blueberries
Method
- Preheat oven to 200°C
- Combine the dry ingredients (Flour, Sugar, Baking Powder, Bicarbonate of soda) in a large mixing bowl
- Melt the butter in a jug and allow to cool slightly
- Add the yoghurt to the butter and stir.
- Add the eggs to the butter and yoghurt mixture and beat together. It will begin to set so quickly…
- Pour the butter, yoghurt and egg mixture into the dry ingredients and mix gentle to combine. Don’t mix it too much as you want the mixture to be a little lumpy.
- Fold in the blueberries – just use as many as you want and again keep the mixing to a minimum.
- Spoon into muffin cases in a muffin tray – It will make 12 large muffins.
- Bake at 200°C for about 18 minutes. The muffins will be golden brown on top and firm to the touch.
- Always the best step… Eat them, either as they are or smothered in butter.
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- Eat Them!!
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- Blueberry Muffins
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- Blueberry Muffins
Notes
You don’t have to use soda-bread flour, you could use self-raising instead. Also, I used our home made yoghurt which isn’t a very thick yoghurt, so feel free to add a little milk to the plain yoghurt if you want.
The sweetness of the muffins will depend to a certain extent on the number of blueberries that you add, but if you find that they aren’t quite sweet enough for your liking, add a little more sugar to the mixture, or spread blueberry jam on them!
Oh, and don’t have them for breakfast every day – I’m sure they aren’t that healthy even if they are packed full of antioxidant rich blueberries!
9 Responses
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Ooh, I want to try this! Unusual to have salted butter in a sweet recipe. I haven’t seen soda bread flour in the supermarkets, do you think I could replace it with white flour?
You’d quite often add a pinch of salt to a sweet recipe, so the salted butter just means there’s no need to do that, and yes, you could replace the soda-bread flour with self-raising flour as really it is just plain flour with baking powder and bicarbonate of soda raising agents already added to it – But as you can see from the recipe I added more to make them really light and fluffy.
Al.
Thanks for the advice. I’ve got the blueberries now and am hoping I get time to make these tomorrow evening.
Brilliant, Let us know how you get on and if you like them! I can test one for you if you want! 🙂
Briiliant,, let us know how you get on with them and if you like them. I can always test one for you if you like! 🙂
Al.
I’ve got some more in the oven right now – lets hope they turn out as well as the last ones.
Al.