I love blueberry muffins. I could eat blueberry muffins all day long. Unfortunately, we hardly find them in France; the only place I can find some of them is at the Starbucks' but they're somewhat expensive so they're kind of guilty treats I allow myself to buy from time to time ...
Therefore, to remedy this existential problem, I decided to buy frozen blueberries and to give free rein to my greed and tadaaa! I did it! They were moist and flavorful, just like those from Mark&Spencer (I loveeeee M&S muffins; I buy several packs of them anytime I go to London). I got the recipe from Glamour magazine (okay, it's not exactly THE cooking reference but it worked this time) and I just changed slightly things.
PS: I just bought a "cooking" notebook because my parents were getting upset to see all these recipes in a big mess on the kitchen table ... So excited to jot down the first recipe.
for half a dozen muffins (I agree, that's not enough. But who said you couldn't bake twice in a day?)
- 130g flour
- 80g sugar
- 1 tbspoon of baking powder
- 1 lump of salt
- 1 egg
- 20cl of heavy cream
- 5cl of sunflower oil
- zest of half a lemon
- and of course 100g blueberries
1) preheat the oven at 180°C
2) wishk together the egg, the oil, the cream and the zest
3) add the dry ingredients
4) add the blueberries and stir carefully
5) bake for 25min.