Just for the record I did not make my perfect blueberry muffins during my perfect beach weekend because I was too busy scampering around half asleep trying to stuff things into my bag at 8 on a Saturday morning. As shocking as it may sound, yes, I have been quite the early bird since I have been here in Brisbane and all for good reason. Mainly because… THERE ARE THINGS TO DO OVER HERE.
But seriously, my motto since I have been here is to do things I would other wise never do in the course of my hum drum ordinary life. I even bought myself an expensive Pandora bracelet to remind me of my motto. (Don’t even ask.)
But since then I have climbed mountains and subsequent lofty hills,
attempted to surf (and failed) but couldn’t resist a silly picture anyway,
made a sandcastle,
went to my first live concert in Byron Bay on my first road trip,
walked on a dog beach conquering my fear of dogs (with a friend to protect me of course, just in case),
If you must know, I did an embarrassing roll from the sea bed to the shore after being smacked in the face by a wave (in my defense, it was a strong and huge wave) right where the couple are walking by and needless to say my friend enjoyed it very much. And no I do not have a picture.
I also kayaked in the vast Pacific ocean in search of dolphins and whales, which went perfectly fine all the way till somewhere in the middle after about 3 hours in the ocean..
things went a little pear shaped… (that’s me elegantly falling into the sea by the way)
and last but not least I baked a perfect blueberry muffin. 🙂
And here it is.
These are the blueberries I used, they’re big, organic, juicy and frozen. What could be better?
Now you might ask me, why do my muffins have a mucky purple tinge to it. The color of the blueberries seep into the batter, and if you’re one of those who “toss your blueberries in flour” you better run now cos I just let em seep the heck into my batter.
But here’s the thing, it really doesn’t matter! Look at my muffin’s insides! Do they look purple to you??
So listen to me and make this muffin NOW.
Here’s the recipe:
Yields 1 dozen muffins
2 cups self-raising flour
1tsp baking soda
1/2 tsp salt
1 1/2 cups fresh/frozen blueberries
1/2 cup butter
3/4 cup white sugar
1 tsp vanilla extract
1/4 tsp lemon zest
1tsp lemon juice
2 tblsp fruit based or plain yoghurt
1/2 cup milk
1. Preheat oven to 190 degrees C and line muffin pan with paper muffin liners
2. Combine 2 cups of flour, baking soda and salt in a mixing bowl
3. In a separate bowl beat 1/2 cup butter with 3/4 cup sugar until its light and fluffy. Beat in eggs and stir in vanilla, lemon juice/zest and yoghurt.
4. Fold GENTLY dry ingredients into wet ingredients whilst adding milk.
5. Fold in blueberries. (General rule of thumb; the folding should be about 12 times)
6. Spoon batter into liners
7. Add some almond slices/break Lindt blueberry chocolate bars into small pieces and insert them into middle of muffin.
8. Bake in preheated oven for 20 mins or more depending on your ovens temperament
The Starting Chef