We’re just back from a trip to New South Wales to visit my husband’s family. Trips away have suddenly become more of an effort since our daughter was born, almost six months ago. Cora travels very well generally but if we try to go anywhere in the car after 5pm, she becomes a totally different baby so it’s not enjoyable for any of us. We were away for four days so I had to do a bit of a fridge clean out. I had two punnets of blueberries that I had been saving for dessert one night but I don’t know about anyone else, but ever since Cora was born, I have been devouring anything to do with chocolate. Therefore, healthy dessert option was quickly forgotten in the fridge and my chocolate supplies got a hammering instead. The day before we left, I decided that I couldn’t waste them by wolfing them down so I trawled Pinterest and found this recipe by Jordan Marsh (a department store in America according to the story that goes with the recipe on the website), published on the New York Times Food site. So I made them. They were very yummy. I didn’t have as many blueberries as the recipe called for, but that didn’t seem to impact on the final product. I think they would have been even better with more blueberries but seeing as how I don’t want to pay $7 for 100g punnet to test my thought, it will remain a theory.
- 1/2 cup butter, softened
- 1 1/4 cups caster sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups plain flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 2 cups fresh blueberries
- 3 teaspoons raw sugar
- Preheat the oven to 180⁰C (160⁰C fan-forced) and either grease a 12-hole muffin tray or line the holes with muffin cases.
- Beat the butter and sugar together until pale and creamy before adding the eggs, one at a time, mixing well between. Add the vanilla extract and beat until combined.
- Add the salt and sift in the flour and baking powder. Start to mix everything together, whilst adding the milk.
- Take half a cup of blueberries and mash them up (if you can be bothered- I’m not entirely sure what this brings to the party- maybe more colour- but I thought I should include it to stick to the recipe). Add the mashed blueberries with the fresh blueberries to the batter and stir carefully until combined.
- Spoon the batter into the muffin cases to about half or two-thirds full, depending on how big you like your muffins. Sprinkle the raw sugar over the tops of the muffins.
- Pop into the oven to bake for approximately 35mins or until a skewer, inserted into the middle of a muffin in the centre of the tray comes out clean.
- If you didn’t use muffin cases, cool in the tray for at least 20 minutes before removing to cool completely on a rack. If you did use muffins cases, leave to cool slightly before removing to a wire rack.
- Due to the moisture of the blueberries, the muffins should be kept in an air-tight container for two-three days. They will keep longer if you keep them in the fridge but this may change the texture and flavour slightly. You could always pop the muffin into the microwave for 10-20 seconds to warm up before eating it.
The only complaint I had from the family about these muffins were that they didn’t have any white chocolate in them. It sounds like a complaint from a three year old; it wasn’t. Try my 29 year old husband. Perhaps, if he is lucky, I’ll add white chocolate next time.