Loads of blogs have been featuring fantastic blueberry recipes recently and it got me thinking about this blueberry muffin recipe from The Hummingbird Bakery Cookbook. I had been wanting to try it since I got the book, which was ages ago now but I somehow never managed to get around to it.
The muffins have a great texture and the flavour is fantastic, they are much more tasty than I expected. My muffin tops came out smooth where as the ones in the book have cracked tops which I thought was odd, I'm not quite sure why and am also unsure if this is a good or bad thing when it comes to muffins? The pessimist in me is thinking it's probably bad...
Blueberry Muffins - The Hummingbird Bakery Cookbook
360g plain flour
370g caster sugar
1 tsp salt
1 ½ tsp baking powder
½ bicarbonate of soda
½ vanilla extract
70g unsalted butter, melted
Preheat oven to 170C / 325F.
Line a 12-hole muffin tin with paper cases.
Put the flour, sugar, salt, baking powder and bicarbonate of soda in an electric mixer with the paddle attachment or in a large bowl and use an electric blender or a hand whisk and beat.
Pour in the buttermilk, egg and vanilla extract into a jug and mix to combine. Slowly pour into the flour mixture and beat until all the ingredients are incorporated.
Pour in the melted butter and beat until the butter is just incorporated, then beat until the batter is even and smooth.
Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.