My baking kick continued today. My gingersnaps are still going strong and so I thought I would try an old favourite, Blueberry Muffins. I got my recipe off  Waitrose.com. There are so many different varients of this recipe I started to get confused, so I opted for a site that I use for our groceries.

The preperation was very very easy with this recipe, as there are only a handful of ingredients. If you haven’t tried baking before then definitely give these a go. One tip – if you are buying your bakeware from scratch, invest in good silicon bakeware (like moulds etc, we got ours from John Lewis). They make it so easy – no paper cups needed, no lining or buttering, just plop the mix in, bake it then pop it out!

So, buy and try! The recipe is from the site, with a little extras from me.

Ingredients

250g plain white flour
2 heaped tsp baking powder
Pinch of salt
150g caster sugar
1 medium egg, beaten
1 x 284ml carton buttermilk
80g butter, melted
125g blueberries

zest of 1 Lemon

Method

1. Preheat the oven to 180°C/gas mark 4 and put 18 standard-sized paper cake cases into muffin tins.
2. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. In a large jug, mix the egg, buttermilk and butter.
3. Pour the wet ingredients into the dry and stir until just combined, then gently fold in the blueberries, using just a few strokes. Add the zest.
   
4. Spoon into the cake cases (or silicon mould!), pop a few extra blueberries into each cake, and bake for 25-30 minutes until golden and firm. Transfer to a cooling rack. Eat slightly warm.

I added a little Venezuelan Black – Caranero Superior Cacao , grated, onto some of my muffins – adds a little extra depth of flavour.