Sunday, 30 June 2013

Blueberry Chocolate Muffins

Blueberry Chocolate Muffins

Blueberry Chocolate Muffins sounds divine, and they are. If you need to use up any blueberries then throw them into a muffin batter and bake, chocolate and blueberries are a great match. Blueberry Chocolate muffins are quick to make and take around twenty five minutes to bake. The mixing process is very straight forward, just remember to sieve your flour and bicarbonate of soda. The fresh blueberries go in last, you don't need to use a mixing machine as this recipe can easily be done by hand in less than five minutes. As always do your preparation, so have your muffin tray lined and ready with your oven preheated @ 190°C / 375°F / Gas Mark 5. You will have noticed that I like milk chocolate for the muffin toppings (drizzled or dipped)...you use whatever chocolate you prefer, dark is nice. The recipe does incorporate chocolate into the batter so you can experiment with dark or milk its up to you.

Blueberry Chocolate muffins recipe and method


Serves 12
Prep time 15 minutes
Bake Time 25 minutes
Total time 40 minutes
Freezable

Ingredients
115g butter (to melt with the chocolate)
75g chocolate (plain, light or dark)
200g caster sugar
1 medium free range egg (lightly beaten)
250ml buttermilk (or sour cream or plain yogurt)
2 teaspoons Vanilla extract
275g plain or cake flour
1 teaspoon Bicarbonate of soda
175g Fresh Blueberries (I used 200 grams)
melted chocolate (to decorate)

Directions
Step 1
Preheat oven to 190°C / 375°F / Gas Mark 5, fill your muffin tin with deep paper cases. Melt the butter with the chocolate, whisk and combine then leave to cool slightly.

Step 2
Put the sugar into a large mixing bowl then add the egg, buttermilk and vanilla extract, now pour in the melted butter and chocolate mixture and stir until smooth. Sift the bicarbonate of soda with the plain flour over the mix and fold in until just blended. The mixture should be slightly lumpy.

Step 3
Gently fold in the blueberries and spoon the batter into the muffin cases. It is easier to use an ice cream scoop and you want a full scoop. Bake for 25 to 30 minutes. Allow to cool completely before decorating with the chocolate.
Blueberry Chocolate Muffins

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