It's been a challenging year trying to get back to being creative in the kitchen again, having lived through renovating at home, so I've stuck with safe choices, and mostly they're dictated by what we've got available in our fridge and pantry. It's a completely different approach, and resisting spending more on our already tight budget. I do recall picking up these blueberries because they'd just come into season and were really cheap at the shops, so there you go. It was just something a little different for breakfast the next day, and we kept some in the fridge so that last a little longer over the next few days.
370g caster sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
375ml buttermilk
1 egg
1/2 teaspoon vanilla extract
70g unsalted butter, melted
250g blueberries
a 12-hole muffin tray, lined with paper cases
Makes 12
Preheat the oven to 170 deg C (325 deg F) Gas 3.
Put the flour, sugar, salt, baking powder and bicarbonate of soda in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed.
Put the buttermilk, egg, and vanilla extract into a jug and mix to combine. Slowly pour into flour mixture and beat until all the ingredients are incorporated.
Pour in the melted butter and beat until the butter has just been incorporated, then turn the mixer up to medium speed and beat until the dough is even and smooth.
Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed.
Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
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