Blueberry Muffins
Review: Nigella Lawson’s Blueberry Muffin Recipe
I chose to make blueberry muffins this week as they are my absolute favourite snack. I love the flavour of the blueberries and how the juiciness makes the muffins nice and moist. This recipe was fairly easy to follow however there were moments that were more challenging. For example, I accidentally poured the milk into the flour instead of the other wet ingredients (eggs and butter) first. I then had to quickly mix everything together to prevent it going lumpy. Thankfully it worked and there were no lumps in the end but I learnt that it helps if you combine all the dry ingredients together first before adding all the wet ingredients. Lastly, it is very important to use oven mitts when handling the hot muffin tins and to not put your face right next to the oven when opening the oven door as the hot air will come out very fast. It is better to squat down next to the door and only reach in with your mitts after letting the hot air escape. Overall, I was very happy with how my muffins turned out. I made 12 muffins using this recipe.
I would give this a 5 star rating! YUM!
Recipe
Ingredients:
2 cups of Frozen Blueberries
3/4 cup of Milk
2 cups of Self Raising Flour (I used plain flour and added 2tsp of baking powder per cup).
4 tbsps of Melted Butter
2 tsps of Baking Powder
1 tsp Grated Orange Zest
2 Eggs
3/4 tsp of Salt
Patty Cake Liners
Utensils:
Large mixing Bowl
Medium Bowl
Measuring Jug
Sive
1 Measuring Cup
1/4 Measuring Cup
2 Teaspoons
2 Table Spoons
1 Fork
Steps:
Preheat oven to 210 degrees.
Put the blueberries in the medium sized bowl and toss them in flour so that they are lightly floured all over.
Next sift the baking powder, flour, salt and sugar into the large mixing bowl.
Using the fork, beat the eggs and then add the melted butter and the milk.
Quickly stir all the liquid ingredients into the dry ingredients using only 10-15 strokes. If you mix it too much the muffins will become too tough.
Next add the floured blueberries and gently fold them into the mixture.
Line the muffin trays with the patty cakes then spoon the mixture into each one filling it 2/3 full.
Bake in the oven for 10-15 minutes. You can tell if they are cooked by using a skewer which should come out clean. If it comes out dirty it means the mixture is still wet and needs more time to cook. Check every two minutes until cooked to prevent overcooking. They should be golden brown on top.
Use oven mits to take the trays out and let them cool on a cooling rack for 5 minutes.
You can now indulge yourself!
