This recipe is one of Erik’s favourites; it is taken from Saint Nigella Of Lawson (paraphrasing Princess Di here… there are more than 3 people in this marriage – Nigella, Delia and a whole host of others!).
We have fiddled around with the recipe a bit, we like to use a whole pot of natural yoghurt – so we have reduced the oil accordingly and frankly they are delicious! We use corn meal in this recipe, this is a fine version of polenta, it gives a great yellow tone to the muffin and the texture is lovely without being overwhelmingly wholefoodish! Erik’s favourite brand is from Infinity Foods.
To Make our blueberry muffins you will need
- 150g Plain Flour
- 150g Golden Caster Sugar
- 100g Corn Meal
- ½ Teaspoon Bicarbonate Of Soda
- 2 Teaspoons Baking Powder
- 100ml Vegetable Oil
- 150ml Tub of Natural Yoghurt
- 1 Egg
- 150g Blueberries
Add the wet ingredients into the dry and mix. Only mix until the wet and dry are just combined, you will get a better finished texture if you don’t overwork it, just stir together with a spoon or fork, not a mixer.
This mix makes 9 large muffins, pop paper cases into a muffin tray divide the mixture as equally as possible. Take care not to dribble the mix down the side of the paper cases as this could burn.
Take the remaining blueberries and poke three per muffin into the surface of the mix (3×9 =27).
Bake in a 180C (350F) fan oven for 20 minutes. Check on them at 16 minutes as ovens do vary.
Once cool; put the kettle on… make a cuppa and push large pieces of muffin into your mouths. These will keep in an airtight tin for several days (yeah right, like they will last that long)!