Apologies for the silence and lack of muffin last Monday. My excuse is that I was on holiday. That’s right I actually had some proper time out and a complete rest and I’m feeling a whole lot better for it. The holiday was partly to celebrate a birthday so I will have a birthday cake to share with you soon but my week has been muffin free…well almost…
Even although our holiday destination was only a 30 minute drive from home we still had a stop off on the way. We managed a little bit of creativity and a bite to eat including this blueberry cheesecake muffin. It had been heated in the microwave for just a few seconds which left the centre deliciously gooey. I may just have to recreate this effect in a muffin at some point soon.
As promised, it’s time for the most classic of all muffins, blueberry. With so many great recipes out there it was difficult to decide what to bake…
You’ll know by now that I’m not really into the classic so my blueberry muffins needed to have a twist. I really want to create healthier muffins and blueberries are a great way to do that. Also bananas. I had a few that turned brown while I was off celebrating the wedding of two friends. This recipe on Sally’s Baking Addiction sounded delicious. I’m not quite ready to give up all my sugar just yet but this seemed to have a good balance between sugar and honey.
Straight from the oven they looked stunning! They were well risen and the blueberries were bursting through the cake tops in a burst of sticky fruity messiness. And I was right, the flavour was amazing! It was rich, fabulously fruity and not too sweet.
But there was one problem, a soggy bottom! I struggled to get the majority of the muffins out of the tin in one piece. The batter may have been a little too runny so lots of blueberries sank. Next time I’d try them without the added yoghurt and perhaps with fewer blueberries.
Going back to basics these days to perfect my muffin making technique with a classic blueberry muffin. The twist is in the topping I used crushed pecans on half and crushed pistachios on the other half. Both versions were delicious. I made these from my new book 1001 Cupcakes, cookies and other tempting Treats. For the basic recipe I used no.651 blueberry muffins.
From the 7 previous muffin experiments I decided it was time to do some proper research and find some new recipes. Amazon obliged with the book, Scrumptious Muffins by Marc Grossman. I had some leftover blueberries so I started with the basic Extra-moist blueberry muffins. Instead of creme fraiche I used some blueberry yoghurt with a hint of lime and a little extra lime juice instead of the vanilla extract.
A selection of leftover berries in the fridge were just crying to be made into muffins. Learning from number 6: the chocolate and pear muffin that the oatmeal soaked up some of the juice I again added some here. Then just to make them a little more interesting I tried a streusel topping. Unfortunately, it didn’t work so well. I had to add a lot more flour to get the crumb that the recipe called for and then it was a bit too like the muffin mixture and not really streusel enough!
For the muffin:
100g caster sugar
300g self raising flour
1 tsp bicarbonate of soda
80g margarine, melted and cooled
blueberries, strawberries and raspberries
1 tsp vanilla flavouring
For the streusel:
2 tablespoons flour
5 tablespoons brown sugar
2 tablespoons butter
Heat the oven to 175C. Mix the dry ingredients together. Mix the wet ingredients together. Add the wet to the dry then fold in the fruit. Spoon the mixture into cases. For the streusel put the flour and sugar in a bowl and then rub in the butter to make rough breadcrumbs. Put a small amount of streusel topping on each muffin and bake for 20 minutes until golden and firm.