Enjoy this recipe for blueberry and lemon muffins from Mrs Simkins
These delicious muffins are packed full of blueberries which in turn are packed full of vitamin C, fibre and anti-oxidants. Try to keep the berries whole if you can and stir them in gently at the end of mixing. This helps to avoid the green splodges you sometimes get with blueberry muffins. The green is a reaction between the acidic colour pigments in the blueberries with the alkaline raising agent bicarbonate of soda.
Makes 12
110g (4oz) softened butter
110g (4oz) caster sugar
Grated zest of 1 lemon
175g (6oz) plain flour
1 level teaspoon bicarbonate of soda
2 level teaspoons cream of tartar
50g (2oz) ground almonds
2 medium eggs
4 tablespoons milk
200g (7oz) whole and unbroken blueberries
Preheat oven to 160C (fan oven) or equivalent
You will need a 12 cup muffin tin and paper muffin cases Whiz the butter and sugar and lemon zest together in a food processor.
Add the flour, raising agents, ground almonds and eggs and whizz.
Add the milk and whiz until smooth and glossy. You may have to scrape the mixture down from the sides a couple of times with a flexible spatula.
Make sure the blueberries are perfectly dry. Remove the mixer blade and stir them in carefully: try not to burst any of them.
Divide the mixture equally between the muffin cases and bake for about 20 minutes, or until a skewer inserted into the cake comes out clean.
Cool on a wire rack.
Find out more
Cooking with Mrs Simkins and Tea with Mrs Simkins, are published by Spring Hill Books at £12.99 in hardback. To order call 01476 541080. For more recipes and tips visit www.MrsSimkins.co.uk
