Blueberry Breakfast

I'm normally quite the Cupcake fan, there small and perfectly delightful! I don't really go for the Muffin, i can find these abit heavy and stodgy... don't get me wrong sometimes stodgy can be a good thing and much sought after, but not when it comes to cake, so it came as a bit of a surprise when i had a hungering for Muffins! Blueberry muffins to be more exact.


So as i had everything i needed, i made the mixture up, put it into the cases whacked them in the oven for about 20mins and got myself ready for my Saturday evening. When they were i done placed them on the rack and left them, come Sunday morning it was a prefect muffin and brew moment! they where lovely! so much better than the shop bought ones,always the case i know, but i feel bad for over looking these cousins of the cupcake!

I followed Paul Hollywoods Recipe

Ingredients

• 110g/4oz plain flour
• 110g/4oz butter
• 65g/2½oz caster sugar
• 2 free-range eggs
• 1½ tsp baking powder
• 125g/4½oz blueberries, or equivalent in frozen blueberries
• pinch nutmeg
• double cream, to serve

Preparation method

1. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour, preferably overnight.
   
2. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about eight blueberries.
   
3. Bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top. Serve with cream.