Recipe: Super-Easy Blueberry Muffins

Whenever I get a piece of coursework, whenever I have an exam to revise for, my procrastination of choice is to get in the kitchen and bake something. So when I was struggling with a particularly hellish piece of coursework a few weeks back I shut myself in the kitchen and got my bake on.

 photo Blueberry Muffins 2_zpssxe3mmog.jpgThe result was these. I wanted a blueberry recipe to use up the Pancake Day leftovers and this fitted the bill perfectly. Sharp and full of blueberries, a moist vanilla sponge and sweet sugary crust – these Blueberry Muffins were delicious. I may or may not have eaten them for breakfast once or twice… Best of all they were super easy to make, and ready in around half an hour. Definitely my kind of bake!

In fact they reminded me just of baked goods I used to enjoy as a child. I can’t imagine why really (I was a picky person, up until around four years ago I didn’t eat any fruit at all), though I imagine it is due to the smell; crumbles are a common occurrence so the smell of cooking fruit always reminds me of home. I was challenged by leading wedding website Confetti to put together a #LikeMumMade recipe. And whilst it’s not a recipe my mum would have actually made, it is the perfect recipe for celebrating Mother’s Day (don’t panic, there’s still a few weeks to buy cards and order flower deliveries!).

 photo Blueberry Muffins 1_zpsznwj7jdd.jpgIngredients

  • 1 cup blueberries
  • 1/2 cup white sugar
  • 1 large egg
  • 1/3 cup flavourless oil
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 and a 1/4 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream or yoghurt
  • Zest of 1 lemon
  • About 1 tablespoon white sugar for the top (optional – but adds a good sweet crust)

 photo Blueberry Muffins 5_zpsxvcm5ugh.jpgBeat the sugar, egg, oil, milk, and vanilla in a bowl until well combined. Add the flour, baking powder and salt. Stir until it’s no longer lumpy, then gently fold in the sour cream/yoghurt blueberries and the lemon zest.

Pour into muffin cases (this mix made eight, you want to fill the cases almost to the top) and bake at 170C for 25 minutes, or until risen and golden. Let cool then enjoy – I find these are perfect with a glass of cold milk.

 photo Blueberry Muffins 6_zpsphtslla7.jpg photo Blueberry Muffins 4_zpstxmf6cmq.jpgI just adored these Blueberry Muffins! It was such an easy recipe yet the results were simply delicious – they didn’t last long in my cupboard that’s for sure! Oh, and I did eventually complete and hand-in the ‘impossible’ coursework. It has not been a overly fun fortnight…

Have you baked anything recently? What’s your favourite type of muffin?