I love muffins. They require very little effort but can be gloriously rewarding. There are so many recipes, endless combinations and it seems everyone has their own little secret. I remember in year eight Home Economics, our teacher said that muffins should only be stirred 6 times. It didn’t matter if it wasn’t mixed completely, but six stirs would produce light and fluffy muffins. Since then, I have always been conscious to treat the mixture with care.
I think the definition of muffin can be quite contentious. A lot of muffins that a sold in cafes, the large, texas muffins, often taste more like large cake mixtures than muffins. Muffins should be fluffly, and moist.
The recipe was published in Gwyneth Paltrow’s Notes from my Kitchen Table. I have to say I was a big fan of the muffin. It was lovely and all that is perfect with a muffin.
125 Unsalted Melted Butter
225g Plain Flour
2 teaspoons baking powder
1/2 teaspoon salt
1. Preheat the oven to 190C. Line your muffin tin.
2. Whisk the butter, eggs and milk together in a a bowl.
3. In a separate bowl whisk, the flour, sugar, baking powder and salt.
4. Stir the wet ingredients into the dry ingredients and fold in the blueberries. If using frozen blueberries, folding them in frozen and not thawed will protect the mixture from becoming violet.
5. Scoop spoonfuls of the mixture into the lined pans. (An ice-cream scoop comes in handy).
6. Cook for 25-30 minutes.