Yesterday, Indira asked if we could bake blueberry muffins today.
Never having noticed before that she is fond of this variety of muffins, I was curious as to the reason she wanted to make them.
She told me that she loves the muffins they serve for breakfast on the flight from Nice to Zurich – we almost always fly on Swiss, when we travel back each year to India – and that it is always a blueberry muffin.
So we picked up fresh blueberries in Carrefour yesterday and made these cupcakes today in the morning for breakfast.
125-150 g of fresh blueberries
1 and 3/4 cups of flour (all-purpose or whole wheat or semi-wholewheat)
1/2 a cup of sugar
1/4 cup of softened butter
1 tbsp of baking powder
3/4 cup of milk
1 tsp of vanilla
1/2 teaspoon of salt
Wash and dry the blueberries.
In a small bowl, combine the flour, the baking powder and the salt.
In a large mixing bowl, cream the butter and sugar. Then add the egg and whisk everything together.
Add the milk and the vanilla and mix thoroughly.
Now pour in the flour mixture, stir it in well, then add the blueberries and mix them in lightly.
Put a tablespoon or so of the batter in to each of the cups of a muffin tray and bake at 200 degrees C for 25-40 minutes till the muffins are nicely browned.
While using fresh blueberries as a baking ingredient does feel like a pity to me – the original recipe does say that frozen berries will do as well but the ones we buy here are too sour for my liking and I therefore tend to avoid them – I have to say that these cupcakes are quite nice too, with the delicious taste of the berries spread through as the fruit softens on baking.