Today I had intended to make a blue cheese and fig tart, but the temperature has reached about 30C which is far too hot to successfully make a shortcrust pastry, so I have opted for something entirely different, muffins using dried blueberries.
Muffins are a very good standby recipe, so easy to make and so rewarding to eat. I love dried blueberries, even in the summer when fresh ones are so plentiful. For this recipe I soaked the blueberries in some cold black tea for a while, but that really isn’t necessary it was just to make them slightly plumper.
So, as with all muffin recipes, it is just a case of mixing the wet ingredients and then adding the dry ones and mixing until just combined. Then pop in the fruit and mix again before filling the muffin cases and baking.
The muffins turned out very well indeed, very flavoursome and moist. Ideal for a snack or for breakfast.
So try this recipe and enjoy some lovely muffins. I will be back with the blue cheese and fig tart in a few days, when the weather has cooled down somewhat.
- 256g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 120g dried blueberries
- 113g softened butter
- 2 medium eggs(large in USA)
- 1 tsp vanilla extract(or bean paste)
- 180 ml milk
- 170g sugar
- Preheat the oven to 190C/170C fan/375F
- Line a muffin tin with paper cases(or grease the tin)
- Mix the flour, salt, sugar and baking powder in a bowl.
- In a separate bowl whisk the egg until broken down and add the butter, milk and vanilla extract and whisk until combined.
- Add the dry mixture from the other bowl and mix until just comined.
- Toss the blueberries in a little extra flour, this will stop them sinking.
- Add the blueberries and fold in until just combined..
- Divide the batter into 12 muffin cases, filled to about 3/4 full.
- Bake in then oven for 25 to 30 minutes, until a skewer poked in the centre comes out clean.
- Remove from the oven and place on a wire rack to cool.