The Ultimate Blueberry Muffins

Recipe adapted from: BBC Good Food

Ingredients:

5 tbsp rapeseed oil

225g self-raising flour

115g wholemeal flour

2 tsp baking powder

zest ½ lemon and 1 tsp juice

85g golden caster sugar

50g light muscovado sugar

1 small very ripe banana with black skin (about 85g peeled weight)

1 egg

284ml pot buttermilk

225g fresh blueberries

Method:

1. Heat oven to 160 degree. Line the muffin tin with paper cases. Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado sugar.

2. Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a spatula, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.

3. Spoon the mixture into the muffin cases – each hole should be very full. Bake for 20-25 mins until risen and golden.

4. Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they’re very delicate while hot. Remove to a wire rack.

Muffins will keep for up to 2 days.

This post is linking to Best Recipes For Everyone #5 Dec '14 ~ My Little Cupcakes ~ hosted by Fion from Xuan Hom Mum Kitchen Dairy

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