Blueberries are one of my favourite summer fruits because I think it brings out the best of summer. Friends and family may tend to shy away from this summer fruit because on its own it doesn’t set off any fireworks on your taste buds, but when it comes to baking with this amazing fruit it is just simply awesome! Whether you bake a blueberry cake or muffin, or simply use it to make compote for your pancakes, I promise you won’t be disappointed.
Today, I visited my local greengrocers both guys who work the shop are from Egypt and have their finger on the pulse of what the locals want. I got a huge box of blueberries just weighing over 2½kg for £3.50 that equates to 70p for 500g or ½kg, that is a steal if you are bargain hunter like me. You may be asking what will you do with so many blueberries? The answer is I freeze them, because this fruit freezes very well and does not lose it flavour for up to 3 months. This means I can take whatever quantity I need to make my muffins or compote anytime I want. Aside from baking, frozen blueberries also make for a good smoothie, and add colour, for example make a smoothie with mangoes, bananas, blueberries with a dash of maple syrup with coconut water to thin it down if too thick. If you don’t like maple syrup or don’t have it in your cupboard, use lemon instead to cut through the intensity of the blueberries. You can also substitute the mangoes with pineapple or strawberries, or better still, you can add everything and why not? Yum!
To top it all, I prefer to use this fruit frozen when I bake because it retains its form better than when used to bake in its fresh form. The weather this spring has been best for this refreshing fruit, which means there is an abundance of it, but you have to shop around to get the best deals. It will be good to hear from you on what you think about this fruit, and maybe if you’re not a fan, I could come up with some ideas to make you love this fruit. Enjoy baking my blueberry muffin recipe, it is absolutely delicious!
Blueberry Muffins Recipe
When making blueberry muffins, cinnamon is a must because without doubt it enhances the flavour of the blueberries. However, I am leaving out cinnamon one of my favourite spices, and going for maple syrup instead, which is another strong flavour that compliments blueberries . Make sure the batter is thick enough to hold the blueberries in place so that they do not sink to the bottom of the muffin cups. Some bakers will advice that you roll the blueberries in flour before adding to the batter, but I find this unnecessary. However, it may worth trying both approaches after all he who dares wins!
- 600g plain flour
- 3 teaspoons baking powder
- ¾ teaspoon of bicarbonate of soda
- ¾ teaspoon of salt
- Zest of 1 lemon
- 3 tablespoons maple syrup (I use grade A amber)
- 180g granulated sugar
- 2 large eggs
- 150g unsalted butter (melted)
- 300g buttermilk
- 360g frozen fresh blueberries
- 2 tablespoons demerara sugar
- ½ teaspoon ground nutmeg
- Prepare 2 muffin trays with muffin cups and set aside.
- Preheat oven to 190 degrees C.
- Using a large bowl add the flour, baking powder, bicarbonate of soda and salt then mix together until all combined.
- Using another medium bowl whisk the sugar, melted butter, maple syrup, eggs and buttermilk together until all combined.
- Add the wet mixture to the dry mixture along with the frozen fresh blueberries.
- Distribute the batter equally into the muffin cups.
- If using the topping, combine the demerara sugar and ground nutmeg and sprinkle on top of the batter
- Bake in oven for 18 minutes until a skewer comes out clean.
- Allow to cool in the pan for no more than 5 minutes and then transfer to a cooling rack.