I do love wild blueberries(Vaccinium angustifolium). They are much smaller than their cultivated counterparts, and they have a much more intense flavour. Not only that but, according to what I have read, they are also higher in antioxidants, since the skin to flesh ratio is much greater.
Of course any blueberries are good to eat, and contain antioxidants of some level. But for me the wild ones are the best. I have never found wild blueberriest available to buy fresh in the UK but recently I did manage to buy some frozen. As well as using them in my morning porridge I decided to make some muffins as well.
As with all muffins these wild blueberry ones are very easy to make. Not only that though, as they have such a great taste with the sweet and slightly tart juices being released during baking.
Although I used frozen wild blueberries the muffins will work just as well with fresh ones too.
Of course if you don’t have access to wild blueberries you could use cultivated ones instead, fresh or frozen.
These muffins, as with most, are perfect to eat as a snack, as i like to do, with a cup of tea or coffee. They are also great for those who enjoy muffin for breakfast, or just to grab and go when needing a quick item to take for lunch.
My muffins turned out very well indeed. They were soft and light with a wonderful flavour and texture. I ate some and also froze a few to enjoy at some other time.
Wild Blueberry MuffinsCourse: SnacksCuisine: bakingDifficulty: easy
240g(1 2/3 cups minus 1 tbsp, based on scooping packed flour into a 250ml cup) plain flour
110g(1 stick minues 1 tsp) softened unsalted butter
200g(1 cup)demerara or raw cane sugar(granulated sugar will be fine too)
150g( 1 cup) frozen wild blueberries, divided into 2 x 75g dishes, with one thawed
1 medium egg(large in USA)
4g(1 tsp) baking powder
4g(1 tsp) baking soda/bicarbonate of soda
240ml(1 cup) crème fraîche, or sour cream(buttermilk will be fine too)
5ml(1 tsp vanilla extract
pearl sugar, for sprinkling
- Preheat the oven to 190C/170C Fan/375F.
- Line a 12 hole muffin pan with paper cases
- Mix the flour, baking powder, baking soda and salt together and set aside.
- Cream the butter and sugar together until nice and fluffy, in a large bowl.
- Add the egg and the vanilla extract and beat the mixture until fully combined.
- Add the crème fraîche and beat again until combined.
- Gently stir in the 75g of wild blueberries which have been allowed to thaw. The batter will colour with the juice from the blueberries, and will be mottled.
- Sift the dry mixture onto the top of the wet and fold in until fully combined.
- Add about 1/2 the frozen wild blueberries and stir them in.
- Spoon the mixture equally between the 12 muffin cases.
- Place the remaining frozen wild blueberries over the top of the muffin batter.
- Sprinkle pearl sugar over the top as well.
- Bake the muffins in the oven for 30 to 35 minutes until they have risen and are springy to the touch.
- Remove from the oven and transfer to a wire rack to cool down.