Tweet
Look at these beauties.!! 
My 1st ever Blueberries (varieties unknown), picked, washed, made into muffins.!
Cor.
Only 11 left now.!
**********UPDATE**************
The recipie i used, from a book!
Blueberry Muffins
Serves 12.
125 g (4½ oz) Caster Sugar
1 tbsp grated lemon zest
265 g (9½ oz ) Plain Flour
1 tbsp Baking Powder
2 Lightly beaten eggs
225 Ml (8 fl oz) Milk
115g (4 oz) Unsalted Butter, Melted)
1 tsp Vanilla Essence
225 g (8 oz) Fresh or Thawed Blueberries.
(My own notes, I dint have any lemon zest so added a squirt of lemon juice, it seemed fine, & I only had 6 oz blueberries..and this was perhaps a bit too much, in my view that is, make sure your milk is at room temp as when i added it to the melted butter it all started to clot up quite quickly.)
Method.
Preheat the oven to 200°c (400°F / Gas mark 6). Place 12 paper muffin cases in a muffin tin.
In a medium bowl. stir the sugar, lemon zest, flour and baking powder with a spoon.
In a large bowl, beat the eggs, milk, vanilla essence with an electric whisk (I dint have one) until smooth for about 1 minute.
Add the dry ingredients and stir until the blueberries are just combined.
Spoon the mixture in the the cases.
Store in an airtight container for up to 2 days or freeze for up to 3 months.
All the best.
My 1st ever Blueberries (varieties unknown), picked, washed, made into muffins.!
Cor.
Only 11 left now.!
**********UPDATE**************
The recipie i used, from a book!
Blueberry Muffins
Serves 12.
125 g (4½ oz) Caster Sugar
1 tbsp grated lemon zest
265 g (9½ oz ) Plain Flour
1 tbsp Baking Powder
2 Lightly beaten eggs
225 Ml (8 fl oz) Milk
115g (4 oz) Unsalted Butter, Melted)
1 tsp Vanilla Essence
225 g (8 oz) Fresh or Thawed Blueberries.
(My own notes, I dint have any lemon zest so added a squirt of lemon juice, it seemed fine, & I only had 6 oz blueberries..and this was perhaps a bit too much, in my view that is, make sure your milk is at room temp as when i added it to the melted butter it all started to clot up quite quickly.)
Method.
Preheat the oven to 200°c (400°F / Gas mark 6). Place 12 paper muffin cases in a muffin tin.
In a medium bowl. stir the sugar, lemon zest, flour and baking powder with a spoon.
In a large bowl, beat the eggs, milk, vanilla essence with an electric whisk (I dint have one) until smooth for about 1 minute.
Add the dry ingredients and stir until the blueberries are just combined.
Spoon the mixture in the the cases.
Store in an airtight container for up to 2 days or freeze for up to 3 months.
All the best.
Comment