A L I G H T , F R U I T Y M O R S E L
I mentioned on my Instagram a little while back that my current status was nose-pressed against the oven door, waiting for my famous blueberry muffincakes to bake. And a few of you suggested I share the recipe - which I'm certainly happy to do because these little morsels are utterly delicious. They're really quick to whip up too so hope you enjoy!
I call them 'muffincakes' because they're precisely somewhere in between a breakfast muffin and a cupcake. Light and airy, with a baked sugary top (the best bit right?) and sweet, yielding centre, they rival blueberry baked goods from any of my favourite coffee shops or cafes (sorry Starbucks!).
A simple and unfussy recipe, they need little else but a generous dusting of icing sugar to enjoy in all their quiet glory - they'd be a great one to knock up with your babies on Mother's Day if you're a mummy too. I do often add lemon because the combination is delicious (I'll have more about the exact method at the end) but here's what you'll need for the base recipe:
Ingredients (for 12 cakes)
110g butter, softened
250g sugar (I use golden caster for what I feel is a better flavour)
250g plain flour
2 scant tsps baking powder
1/2 tsp salt
225g or one punnet of blueberries
01. Preheat the oven to 180 degrees celcius and prepare a muffin tray with paper cases or a generous buttering - I love my silicone one for minimal effort.
02. In a large bowl, cream together the butter and sugar until whipped and fluffy. Whisk together the eggs in a jug and sift the flour, baking powder and salt into a separate bowl.
03. With the mixer on, add half the egg, milk and flour mixture to the butter and sugar and beat gently to combine. Repeat until all of the ingredients are incorporated and stop as soon as you reach a smooth (ish) batter. It should easily drop off a spoon, and if a little stiff, add a drop more milk.
04. Toss the blueberries in a little extra flour to stop them sinking to the bottom of the cakes and gently fold them into the cake batter with a metal or wooden spoon.
05. Distribute the mix evenly across your muffin cases and bake for 25 minutes, or until golden on the top and a skewer poked into the centre comes out clean. Remove from the oven and leave to cool in the tin/mould for 5 minutes before removing onto a wire rack to cool fully.
06. Dredge over a generous dusting of icing sugar, or you could try icing them or adding a blob of whipped cream or mascarpone if you like, in fact decorate as you will!
- for a lemon-y version, grate the zest of 1 lemon into the butter at the start, and replace 30ml of the milk with 2 tbsps of lemon juice. Alternatively you could whip up a quick lemon icing to crown them with.
I promise you, having these fresh from the oven make the little bit of effort of baking over buying completely worthwhile. They keep well in an airtight container for up to 3 days but really, if you've family like mine, they won't last that long!
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