Recipe of the month, in keeping with seasonal and healthy eating: Blueberry Muffins, by Nagi, RecipeTin Eats.
Ingredients — Dry: 2½ cups plain flour, 3 tsp baking powder, 1 tsp baking soda/bicarb soda, 1 cup white sugar, ¼ tsp salt.
Ingredients — Wet: 1 cup buttermilk, 60g butter, 4 tbsp vegetable oil, 2 large eggs, 2 tsp vanilla extract, 250g blueberries.
Instructions: Preheat oven to 200°C and line a 12-hole muffin tin with paper patties. Whisk the dry ingredients together in a bowl. Whisk the wet ingredients together in a separate bowl. Make a well in the flour mixture, pour in the wet ingredients and mix until just combined — do not stir more than 8 times. There will be some lumps still.
Add the blueberries and stir through, reserving some for topping. Fill the muffin tins by dividing the batter between the 12 cases. Top with the remaining blueberries. Bake for 5 minutes, then turn the oven down to 180°C and bake a further 13 minutes, or until a skewer inserted comes out clean. Cool on a rack. Serve warm or at room temperature.
Peats Ridge & Districts CWA
