Nigella’s Blueberry Muffins
This recipe and the few to follow are all a result of my Sunday afternoon spent non-stop baking, and of course, inspired by the one and only Nigella Lawson.
I don’t care what people say, she is still my idol, and she is still the original domestic goddess in my eyes.
I love when I get on a baking role, and these muffins were the first off the mark this past Sunday afternoon. I had spent much of the weekend looking through all of my Nigella cookbooks after a big room clean out (yes, I have all of her books) and this recipe caught my eye.
These muffins actually aren’t terribly sweet, which is good! They taste just that little bit healthier…
I am a muffin rookie (cupcakes are my thing, and there is a big difference between the two!) and I was able to make these with ease, so you should find these a breeze!
You can find this recipe in Nigella's most faaaaabulous book for the baking mad (and one of her oldest) "How to be a Domestic Goddess - Baking and the Art of Comfort Cooking" - you can purchase the book here (I HIGHLY recommend) - https://www.google.com.au/search?q=how+to+be+a+domestic+goddess&ie=utf-8&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&channel=fflb&gfe_rd=ctrl&ei=W5GdUt_VEsyN8QfM24DICQ&gws_rd=cr#channel=fflb&q=how+to+be+a+domestic+goddess&rls=org.mozilla:en-US:official&tbm=shop
- 75g unsalted butter
- 200g plain flour
- ½ tsp baking soda
- 2 tsp baking powder
- 75g caster sugar
- pinch of salt (I used Himalayan pink salt)
- 200ml buttermilk (alternatively, use 100g natural yogurt and 100ml skim milk)
- 1 egg
- 200g blueberries
- Melt the butter, and set it aside to cool a little. Preheat the oven to 200 degrees Celsius.
- Combine all of the dry ingredients in a bowl, and in a measuring jug beat together the buttermilk (or yogurt and skim milk), egg and melted butter.
- Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine. Don’t worry about the lumps: the important thing with muffins is that the mixture isn’t over worked, as this will result in a tough and dry muffin (yuk). This step definitely tests my heavy-handedness…
- Fold in the blueberries, again keeping the mixing to an absolute minimum.
- Spoon into the muffin cases, best way to ensure they are all the same is by using an ice cream scoop, but any spoonful will do.
- Bake for 20 minutes, until the muffins are risen and golden, and firm to the touch.
- EAT. Warm, cold, with butter (you don’t really need it though) – they are fabulous warm because the hot fresh blueberries creates its own jam.