It’s around this time of year that I start to crave blueberry muffins. I am a declared sweet tooth so, of course, all manner of sugary treats appeal to me. But, there’s something about finally coming out of the winter, with spring, fresh blooms and a bit of sunshine on the horizon that makes me want elements of more fresh and moist ingredients in my baking.
Unfortunately, I’m not the biggest fan of the likes of banana bread and such, so that’s where blueberry muffins come in. But these aren’t just any old blueberry muffins, these are bakery style blueberry muffins. Why you ask? Well, because instead of muffin cases I like to use baking paper, which just makes it feel a bit more extra special and homemade like fancy bakeries do.
I make mine with frozen blueberries, you can buy them whenever (they’re normally cheaper too), chuck them in the freezer and have them on hand for when you want to whip up a batch of these. They are super quick to make and can easily be hand-whisked, so no need for a kitchen aid or electric whisk. There aren’t too many ingredients and compared to a lot of other muffin recipes, there really isn’t much sugar. So *slightly* healthy and *possibly* one of you’re 5-a-day – they’re really not but that is what I’m going to tell myself!
This recipe is enough for 6 muffins. If you want a dozen just double the recipe except for the egg. You can substitute the buttermilk for greek yoghurt or a dairy-free thick yoghurt, you can also make your own buttermilk by adding lemon juice to milk and leaving it in a warm place until the milk curdles.
Enjoy having your five-a-day!