Blueberry and Raspberry Muffins
If you ever need an excuse to bake cakes, a sunny Sunday morning is the perfect reason. After always following the same recipe, I decided it was time to delve into the bookshelf and find one of my many baking books. A friend coming round and family returning from a week of skiing led me to decide that this bake needed to be a homely one, something perfect with a cup of tea; the blueberry and raspberry muffin was definitely the right choice. I found this recipe in Good Housekeeping's 'The Baking Book' and adapted it slightly.
I would highly recommended these and they are so quick and easy to make; perfect for a Sunday morning!
- 2 eggs
- 250ml milk
- 250g caster sugar
- 350g plain flour
- 4 tsp baking powder
- 250g blueberries (I used a combination of blueberries and raspberries)
- Zest of a lemon
- Begin by preheating the oven to 200 degrees C (180 fan) and line a muffin tin with cases - the recipe said makes 12 but I got 16 out of the mixture.
- Into a bowl, put the eggs, milk and sugar and mix together well.
- Next sift the flour and baking powder into another bowl and add the fruit and lemon zest.
- Make a well in the centre of the flour mixture and pour the wet mixture in. Mix carefully so you don't break up the fruit! If you overbeat the mixture then it can make the muffins too tough.
- Divide the mixture evenly into the cases and bake for around 20 minutes (mine took 18) - they should be well risen and firm to touch.
- Once out of the oven, I sprinkled a little brown sugar onto the tops of each of them. They should be left to cool but are equally as nice eaten straight out of the tin!
Seconds have been had this afternoon with a cup of tea and tonight will tell whether they get the approval from the whole family! So far, so good.