Yesterday I was languishing at home, feeling ill and sorry for myself. I decided there was only one thing for it…I needed to call upon the healing powers of baking! I ventured to the fridge with trepidation but was pleasantly surprised to find that, amongst other random items, I had butter, a carton of buttermilk, some eggs and a punnet of big fat juicy blueberries…they literally jumped out at me and begged me to make them into blueberry buttermilk muffins, which is exactly what I did…
How could something that gorgeous looking not make even the most self pitying, sadsack feel better?…
They were instantly rewarding and ever so easy to make. So if you ever find you’re having a blue day and want the quick fix of a bit of simple baking all you’ll need is…
400g plain flour
175g caster sugar
1tbsp baking powder
finely grated rind of 1 lemon
284ml carton buttermilk
2 eggs, beaten
85g butter, melted
250g fresh or frozen blueberries or other summer fruits
Preheat the oven to 200 degrees and line a 12 hole muffin tin with paper cases.
Put the flour, sugar, baking powder, lemon rind and salt in a big bowl.
In a separate bowl mix together the buttermilk, eggs and butter.
Make a well in the dry ingredients, pour in the wet ingredients and stir until (only just) combined. It’s important not to overmix it, for once you don’t have to be precious about leaving the batter lumpy. Lightly fold in the blueberries trying not to squash them.
Fill each of the paper cases generously and pop them in the oven for about 25 minutes. At this point they should have risen and be a delicious golden brown…
Leave them to cool in the tin for a few minutes before tuning out onto a wire rack to cool completely.
Go on…make your day!