Sometimes you just can’t beat the humble American-style muffin. It’s a comforting on-the-go breakfast food, one that I always associate when travelling. I come from a family of early-birds and so whenever we went on family holidays, we would generally always pick the very first flight out of the airport. As a little treat for getting up at some ungodly hour of the morning, we’d stop off for an airport coffee (a very milky latte for me) and a pick-me-up, which would be a toss up between a danish pastry or the ever-popular American muffin (particularly if it had a gooey centre like lemon curd).
As I’m constantly day-dreaming about travel at the moment, I thought I’d pick Mary Berry’s blueberry muffins as my next Berry Project pick. Her muffin recipe contains just eight ingredients; self-raising flour, baking powder, softened butter, caster sugar, blueberries, lemon rind, eggs and milk – all of which I usually have in the cupboard/fridge. It says you need a 12-hole muffin tin but I made do with a 6-hole tin and just cooked the muffins in two batches.
All in all, this was a very easy recipe to follow- once you’ve rubbed the butter into the flour and baking powder mix, you stir in the sugar, blueberries and lemon rind before adding in the eggs and milk (combined). One thing I love about muffins is that they are very forgiving – as long as you are precise with your measurements, it’s difficult to mess these up!
They take around 30 minutest to cook and turn a lovely golden colour. If all goes well they should be well-risen and firm to the touch, which mine thankfully were! The only minor issue I had was some overflow – I wonder if the fact we have a fan oven had something to do with this or perhaps I just overfilled my cases a tad. Nevertheless, this recipe was a dream to follow and the muffins were delicious, even if they didn’t have that gooey centre I love! Next time I might inject some blueberry compote into the middle for a slighter moister, even tastier muffin.