| Blueberry Muffins |
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| Written by Claire Hopley, 2008 | |
 Lavender is in bloom during blueberry season. If you have it in your garden and it has not been sprayed with garden chemicals, add about a teaspoon of the flowers or buds pulled off the stem. It really heightens the blueberry flavour. 175g (6oz) blueberries 450g (1lb) plain flour 3 tsp baking powder 1/2 tsp salt 200g (7oz) butter at room temperature 350g (12oz) sugar 1/8 tsp freshly grated nutmeg 3 eggs 275ml (1/2 pint) milk about 3 tbsp additional sugar for sprinkling the tops Preheat the oven to 190º C/375º F and line the cups of two muffin trays with muffin cases. In a small bowl, toss the blueberries with a teaspoon of the flour. In another bowl, mix the flour, baking powder and salt. Cream the butter and sugar until pale and fluffy. Add the eggs, one a time and including a tablespoon of the flour mixture with each one. Mix in the rest of the flour and then the milk. Finally, fold in the flour-dusted blueberries. Fill the prepared muffin cases with the mixture. Sprinkle the tops generously with sugar and bake for 20 minutes or until a toothpick or skewer poked into the middle comes out clean. Cool on a wire rack for a few minutes, then serve warm. These muffins freeze well so it is economical to bake a big batch and freeze half for another occasion. To make blackberry-ginger muffins: Substitute ripe blackberries for the blueberries and add 1 teaspoon powdered ginger. If you have it, you can also add about 2 tablespoons of chopped crystallised ginger. |
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