Blueberry Boo Cup Cakes

I heart these!! They are so traditional, everybody loves a blueberry muffin, it’s like a hot blonde- even if you prefer a brunette bombshell (AKA the chocolate muffin!) You still gotta love these babies. It’d be rude not to! I took the liberty of adding in the lemon zest as an added extra, I think it just gives them that bit more zing, but if you prefer ‘em sweet leave it out. I won’t hold it against you!

  • 280g Cream flour
  • 15g Baking powder
  • 2.5g Bread soda (small end of a medicine spoon)
  • Pinch of Salt
  • 150g Caster sugar
  • 1 Egg
  • 240g Whole milk
  • 5ml Vanilla essence
  • 90g Sunflower oil
  • 170g Blueberries
  • Zest of 1 orange/Lemon (optional)

This recipe makes 12 muffins, so get 2 6 slot, or 1 12 slot muffin tray and line in with muffin cases, then set your oven to 200-210C. Okey dokey- so the easiest thing to do is sift all the dry ingredients into a bowl first and then stir in the caster sugar. Then weigh out all the liquid ingredients and the egg into another jug or bowl and whisk them together to mix well.  Make a well in the dry ingredients and pour the liquid into the middle. Gently fold the ingredients together until about half combined, then add your fruit. At this point please be careful not to overdo it- if you mix it to much the mix will become tough- and trust me, they will most certainly lose their elegance if they are as chewy as an old suspender! With an ice-cream scoop fill the cases with little mounds of loveliness and pop them in the oven for about 20 minutes or until a toothpick comes out clean. You can eat them hot out of the oven or when they have cooled down- some like it hot….. I know I do!

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