Quick little reminder that I’m away at the British Grand Prix this weekend so I’m coming to you early with a little bake-y nugget to get you through the weekend… This one is special!
I'll be back with my normal rambles a week on Sunday, I also have a mind full of baking content that I am so excited to test and then share with you – I’m talking some sort of creamy, cherry medley, something tropical and I really fancy something peachy – eek, I’m excited! Until then, have a good week and a bit and I’ll see you when I’m back!
Lots of Love,
Steph x x x
SUPER SOFT Blueberry Muffins
I’ve been on a mission for a decent homemade blueberry muffin for a little while and haven’t been particularly successful… UNTIL NOW. These little guys are, in my opinion pretty perfect. The sponge is wonderfully soft, moist and fluffy, it’s flavoured with a little lemon zest and a touch of vanilla which perfectly complement the bursts of jammy blueberry jewels dotted throughout. I suggest resting the batter for about an hour before baking for the most tender sponge and a slightly loftier rise to the muffins, adding a sprinkle of Demerara sugar just before baking also contributes a little crunch to the top. I’ve been adding an additional dusting of icing sugar because I’m going through a phase of dusting everything with icing sugar - not sure where this has come from but I’m enjoying it - you can omit this if you wish.
These muffins keep well although I often find that cakes with fresh fruit in them tend to go a bit funky after a few days so bear that in mind. In addition, the crunchy top becomes less crunchy by the second day but the muffins themselves remain incredibly moist and if anything, their flavour improves by day two. You can double the recipe for a crowd, but I like baking smaller batches for freshness and to minimise waste.
Right, let’s get cracking - hope you like them!
Makes 6
Ingredients
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