You can whip up a batch of muffins at a moments notice as most likely, you already have the basic ingredients stocked in your kitchen. Ok… you may not have fresh blueberries on hand, but you might have some frozen ones stocked (for your morning smoothies) in the freezer.
I also like to keep extra cupcake cases in my store cupboard so I have them when the need arises.
I tend to bake more muffins than cupcakes these days as I/we can do without all the extra calories piped on top… not saying I wouldn’t enjoy a cupcake though.
You might also like to try these lemon yoghurt muffins with poppy-seed and dried cranberries or the savoury muffins with cheese, caramelized onions and thyme.
For Bowl One:
75g butter, melted and cooled
225ml milk (use full-fat or low-fat)
zest of one lemon
1 teaspoon vanilla extract
For Bowl Two:
250g plain flour
3 teaspoons baking powder
110g caster sugar
150g fresh or frozen blueberries (do not thaw)
For dusting, powdered sugar (optional)
You will need a 12 hole cupcake/muffin tin lined with cupcake/muffin cases.
How to make:
Preheat the oven to 375ºF/190ºC/Fan 170ºC/Gas 5. In a small bowl (bowl one), add the cooled butter, milk, egg, lemon zest and vanilla. Beat together with a fork until mixed. In a large bowl (bowl two), sieve in the flour, baking powder and caster sugar.
Next, pour all the wet ingredients into the dry ingredients and using a large spatula, stir and fold all the ingredients until combined, adding the blueberries on the last few strokes of mixing. Do not over mix (about half a minute), the muffins will turn out heavy and tough. When finished mixing, the batter should be a bit lumpy with no dry flour visible.
Spoon batter evenly into the paper cases and bake for about 20 to 25 minutes or until the tops of the muffins are light golden brown and spring back when pressed gently.
Remove from the baking tin and transfer onto a wire cooling rack. When cool, dust the tops with some powdered sugar, if you like. Best eaten on day of baking.