I am on a big push to return to home baking.  It feels like I’ve let too many other things get in the way, and although I love most of the other things that ‘get in the way’ during my week, I feel deeply unhappy when eating and cooking goes awry.

So over the weekend, despite the many other things I had to do, I made some blueberry muffins for our lunches at work this week.  I returned to a website I used to use a lot for baking recipes – called Joy of Baking – for a blueberry muffin recipe. 

It was a batter that I was unfamiliar with, although I don’t make muffins very often (if at all).  But they were simple and quick to make.  I used frozen blueberries that I’d bought and popped in the freezer when they were on offer.

They look and taste pretty good and are super moist inside.  I’d like to try them with a sharper berry, perhaps a blackberry or raspberry, or wild winberries – the blueberries I had were from the supermarket, quite large and probably a bit too mild a flavour for a muffin. 

Mine are also a little more ‘golden’ than the beautifully taken photograph on their website, but oh well! 

Here’s the full Blueberry Muffin recipe.

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