This Blueberry Muffin recipe is a little weird for me. It is very easy to make as you start by creaming the butter and sugar together then adding the eggs and beating for 3 whole minutes!! This make the batter go really strange! It curdles loads and I began to think that something was very wrong but hoped that when I add the dry ingredients in it would come back together. My gut instinct to try Paul Hollywood's recipe was right as I added the dry ingredients into the curdled mess and mixed to combine and it looked more normal now. It was very thick, not like a cupcake batter and was quite dough like. The next step was to cover and put the batter into the fridge overnight or as long as you can keep it in there. I made my batter then went and did some housework and had my dinner so it must of been in the fridge for about 4 hours. Because this recipe is better the longer you leave the batter in the fridge, it is perfect to make in the evening before bed, ready to bake muffins in the morning for breakfast. In the morning simply scoop the batter into the muffin cases, poke about 8 blueberries into each muffin and bake in the oven for 20 minutes until risen and golden brown. I love a recipe that means you can do it in stages, as I work full time and usually try to bake on my day off but sometimes this is impossible. I love that you could make this if you have guests coming over or staying at your house because you will look like such a domestic goddess by whipping up a batch of freshly baked muffins ready for breakfast time! I decided to bake these muffins today because this year is the fist year our blueberry tree has actually produced fruit! Not only fruit but gorgeous purple plump blueberries. This makes me so happy! I love nothing more than going out into the garden and picking something we have grown then cooking with it! Our garden also has pears, all kinds of tomatoes and varieties of herbs at the moment. The only thing I have noticed about my blueberries is that they are a little bit more Tart than the shop bought ones. This is fine when they are baked into a slightly spiced muffin batter as it is a good contrast to the sweetness of the muffin.
Although I love Paul Hollywood and trust his recipes I think these muffins are a little dense. I would prefer a muffin with some vanilla in and more moist and fluffy. But I am by no means saying that I do not like these muffins and they are yummy, but I have used a different recipe in the past (which I need to find) which I personally prefer to these muffins.
2 Comments
anonymous
2/12/2020 10:20:36 am
They were absolutely amazing!!!
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Sandy Long
21/3/2021 10:59:53 am
I use the all on one method with this recipe. Works just as well.
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Welcome!Hello, I'm Laura and I am a 25 year old foodie with a passion for baking! When I'm not thinking, blogging about food, reading cooking magazines, searching Instagram for food porn I am usually cooking it!
This Blog started a few years ago now as a place for me to store recipes that I like and that work! I love to take pictures of food and I am on all of the social network site as polkadotcooking. I hope you enjoy my site and give me any feedback if you make anything :) Archives
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