I love blueberries.
We have several bushes at the plot.
I think you need more than one for cross pollination.
We purposely planted a late fruiting variety to extend our berry season.
They are very forgiving plants and no pruning. Win!
They ripen over a month or two.
I pick about once a week.
The ripe berries will sit on the bush for a while unlike some other soft fruits.
However they will drop with strong winds and rain.
Pigeons rather like them too.
So net them!
I prefer to cook the blueberries.
Their flavour is much improved.
They partner really well with other berries
and particularly well with lemon or pear.
These muffins, although not groundbreaking
are really light and tasty, very easy to make and not too sweet.
Blueberry burst muffins
Pre-heat the oven to 180 or 160 fan assisted
Grease or line a muffin tin with 10 paper cases
75ml flavourless oil
1 large egg
2 tsp vanilla extract (optional)
150g natural yoghurt
3 tbsp milk
- Weigh the wet ingredients together in a jug and whisk until thoroughly combined
250g self raising flour
1 tsp baking powder
100g caster sugar
pinch salt
- Combine the dry ingredients in a bowl
- Add the berries and stir to coat in the dry mix
- Pour the wet mix into the bowl and fold gently to combine
- Spoon into the prepared tin
- Bake for 25 minutes, turn after 10 (for an even bake)
Unusually for muffins these are still light and moist the day after baking.
However they are best eaten fresh or refreshed in a warm oven.
They freeze well too.
Great for breakfast or an afternoon pick you up.
I have varied them with the addition of blackberries and blackcurrants
when I haven't enough blueberries.
Frozen berries are also fine too.
But be quick to mix once added to the flour.
Lemon zest is also a great alternative to vanilla.
A great alternative to toast and jam
and far more elegant on the go!
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