With fresh dark blueberries in the fridge and an affection for muffins, I just had to try Mary Berry’s blueberry muffins recipe.
250g self-raising flour
1 tsp baking powder
50g softened butter
75g caster sugar
Grated rind of 1 lemon
2 large eggs
- Pre-heat the oven to 200c/Fan 180c/Gas 6. Place muffin cases in a 12-hole muffin tin
- Measure the flour and baking powder into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, blueberries and the grated lemon rind.
- Mix together the eggs and milk, then pour the mixture all in one go into the dry ingredients. Mix quickly to blend. The mixture should have a lumpy consistency. Spoon the mixture into the prepared tins or paper cases, filling almost to the top.
- Bake in the pre-heated oven for about 20-25 minutes until well risen, golden and firm to the touch. Leave to cool for a few minutes in the tray, then lift out the paper cases and cool the muffins for a few minutes on a wire rack. Serve warm.
I’m so impressed with these blueberry muffins – nicely brown on top and light and gooey on the inside.
The cooked blueberries lend a deep purple-blue hue to my muffins.
Blueberries have great nutritious qualities, they are loaded with anthocyanin, which give the berries their blue colour and high levels of antioxidants. Blueberries also make nutritious, lavender-hued smoothies. Slice a banana into your blender, add blueberries and strawberries. Pour in apple juice to make the consistency you like and whizz until smooth. Toss a few extra fruits on top and serve. The perfect breakfast with your warm blueberry muffin.
And not to waste those luscious lemons as lemon water flushes out toxins and is extremely beneficial for the body, while I waited for the muffins to cook I indulged in my daily lemon water.