One of the perils of baking with children is that you can be so distracted by making sure that bag of flour/box of eggs doesn’t end up on the floor or that half the batter doesn’t mysteriously disappear (into said child) while you’re back’s turned that you can make mistakes. That’s my excuse anyway and i’m sticking to it!
I have made Blueberry Muffins before with TheYoungLady but hadn’t tried this recipe (below) so it is a genuinely new recipe for me. All was going well and TYL was having great fun mixing the dry ingredients, whilst i was mixing the wet. I realised however, only as soon as the muffins that i’d forgotten to put the oil in (which i had sitting out too!) – DOH! Luckily this is a milk-based muffin recipe so it was moist enough and they still taste pretty good. They’ll taste even better next time when i remember all the ingredients…..
Recipe for Blueberry Muffins (recipe 651) from 1001 Cupcakes, Cookies and other tempting treats by Susanna Tee which was a gift a couple of Christmases ago. My comments in italics.
6 tbsp sunflower oil or 85g/3 oz butter, melted and cooled plus extra for greasing (i was just going to use Vegetable Oil, which i’ve used before in a couple of Nigella Lawson muffin recipes)
280g/10oz plain flour
1 tbsp baking powder
pinch of salt
115g/4oz soft light brown sugar
150g/5 1/2oz frozen blueberries (i used fresh)
250ml/9fl oz milk (i used semi-skimmed as that’s what’s always in our fridge)
1 tsp vanilla extract
finely grated rind of 1 lemon (i just added a splash of lemon juice)
Preheat oven to 200C/400F/Gas Mark 6. Grease a 12 hole muffin tin (or just use paper cases). Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar and blueberries.
Place the eggs in a large jug or bowl and beat lightly, then beat in the milk, oil, vanilla extract and lemon rind. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir until just combined. Do not overmix. Spoon the mixture into the muffin tin.
Bake in the preheated oven for 20 minutes or until well risen, golden brown and firm to the touch. Leave to cool in the tin for 5 minutes then serve warm or transfer to a wire rack to cool completely.