Given our August feature on blueberries, it would have been pretty remiss if we hadn’t featured blueberry muffins.
Ingredients:
(Makes 15)
1 punnet washed blueberries
275g whole wheat flour
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
2 ripe bananas
2 eggs
100g soft brown sugar
90g softened butter
1 tsp vanilla extract
Method:
Preheat oven to 190C/375F/GM5 Sift together the flour, baking powder, salt, and cinnamon.
Cut the bananas into chunks, and puree in a blender.
Add the eggs, sugar, softened butter and vanilla extract and blend again.
Pour the mixture into the flour mix, and combine thoroughly.
Gently fold in the blueberries.
Spoon into greased muffin tins or muffin cases (no more than half full in each tin / case), stud the mixture at the top of each muffin case with two or three extra blueberries and bake for 20-25 minutes (you want them to look risen and golden).
Cool them in their tins / cases, then turn them out onto a rack.
They should keep for at least three days in an airtight container. If your family can keep their hands off them, that is!
Categories: fruit, recipes, seasonal eating
I shall definitely be trying this. I suppose it would work with other berries?
I am betting it would, Madelaine. In fact, I have some cherries on the counter and am planning on trying the recipe using those. I’ll take a photo and post an update to let you know how that works out : )