We went for the 'Europe' Concert on Saturday night and came back home at 3 in the morning after a night out with friends and the long trek back home because we obviously missed the last tube train. Woke up really really late on Sunday and was not at all in the mood to cook. So these blueberry muffins which i made the previous day came in extremely handy. A couple of muffins with a tall glass of orange juice did the trick for me. Remember i was talking about buying the wrong flour for the cake and didn't know what to do with it? Well now that i can make moist muffins with wholemeal flour, its going to stay and not be thrown out. I have also convinced Ro this is a healthier option and so he now has them for breakfast too.
This is a Gordon Ramsay recipe, which i tweaked according to my requirements. It makes about 15 muffins.
Wholemeal flour- 2 cups
Baking powder- 1 tbsp
Baking soda- 1/2 tsp
Cinnamon powder- a pinch
Nutmeg- a pinch
Salt- 1/2 tsp
Buttermilk- 1 cup
Castor Sugar- 1 cup
Oil- 1/2 cup
Vanilla extract- 1 1/2 tsp
Fresh blueberries- 1 3/4 cup (washed & cleaned)
Pre-heat the oven to 180C and keep 15 muffin cases ready.
Mix together the first set of ingredients in a large mixing bowl. Keep aside.
In another bowl, beat the eggs, add the buttermilk, sugar, oil, vanilla and mix till well combined.
Make a well in the centre of the dry ingredients and pour the wet ingredients into it. Fold all the ingredients together till just incorporated. Add the blueberries and give a final stir.
Place one large scoop of batter into each muffin case and bake or about 25-30 minutes or till skewer inserted comes out clean.
Cool on wire rack once its taken out and store in an air tight container.
Notes: The nutmeg was a tad too over powering for our liking, in spite of just adding a pinch, and I'm pretty sure i wont include it the next time.
I did not have a muffin tin and so i placed the muffin cases on a baking tray and hence the weird shape of the muffins.
If you can, while you scoop out the batter into the cases, try and spread out the blueberries evenly.
You can replace the white sugar with brown sugar, but use a little less in that case.