Obviously blueberry muffin recipes are two-a-penny. Multiple variations using oil or butter, sour cream or yoghurt… so why post yet another?
Well, there is the health aspect and a desire to increase ones fruit intake (just ignore the sugar) and the need to make something from a recipe book given as a Christmas present. You just know they are going to ask if I have made anything from it yet. Those silicon cases need a try-out too. Muffins are also, of course, simplicity themselves to make.
The present is Home Bake by Eric Lanlard (you know, that French chap off the telly… Channel 4… ). Flicking through I note dozens of recipes I would like to try out; the one for Blueberry Muffins just seemed the easiest. Many a cook book that has come my way fails to inspire, perhaps two or three dishes might be enjoyable to make and a pleasure to eat, but there are plenty in Lanlard’s 220 pager.
Now while I have to admit to a sweet tooth the use of 50g of sugar in the blueberry compote plus the 200g in the muffins themselves is, I think, a touch excessive. I’d be tempted, when making them again, to reduce this a little. So here we are then, a Blueberry Muffin Recipe.