V E R Y B E R R Y B L U E B E R R Y M U F F I N S
Blueberries are so good for you and it makes sense to have them served in a muffin! These are soft, moist, fluffy muffins with a sparkling sugar crust. I love how quick and simple these are to make, and you only need one bowl, so hardly any washing up to do afterwards. These are great for parties or as a teatime treat!
M A K E S 9
70g (⅓ cup) unsalted butter 1 lemon
100g (½ cup) granulated sugar
175g (¾ cup) sour cream
1 large egg
½ teaspoon vanilla extract
1½ teaspoons baking powder
¼ teaspoon bicarbonate of soda (baking soda)
¼ teaspoon salt
150g (1¼ cups) blueberries, fresh or frozen (no need to defrost)
195g (1½ cups) plain (all-purpose) flour, plus an extra tablespoon for the blueberries
9 teaspoons sparkling sugar (use granulated or demerara if you don’t have any sparkling
1 Preheat your oven to 180°C/350°F/Gas mark 4. Pop 9 muffin paper cases into a 9-hole muffin tin.
2 Melt the butter in a small bowl in the microwave, or a small saucepan over a low heat.
3 Finely grate the zest from the lemon (see page 14). Put the melted butter, sugar, sour cream, egg, vanilla extract and lemon zest into a large mixing bowl. Beat with a hand-held electric whisk (or stand mixer) until you have a nice, smooth mixture.
4 Add the baking powder, bicarbonate of soda and salt to the large mixing bowl and beat again.
5 Put your blueberries in a small bowl and sprinkle over the extra tablespoon of flour. Give them a little shake to make sure they are all coated in the flour (this prevents them from sinking to the bottom of the muffins).
6 Using a sieve, sift the flour into the large mixing bowl. Add the flour-coated blueberries and gently mix with a wooden spoon. The batter will be quite thick, which is perfect.
7 Spoon the batter into the prepared muffin cases and then sprinkle each muffin with a teaspoon of sparkling sugar (or whichever sugar you are using).
8 Place the tin in the oven and bake for 25–30 minutes until the tops of the muffins are golden and a skewer or cocktail stick inserted into the middle of one of the muffins comes out clean. Let the muffins cool in the tin for 10 minutes, then carefully take them out of the tin in their cases and leave to cool completely on a wire rack. Once
cool, you can devour!
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This is the book for children aged 5 and upwards who are keen to get into the kitchen and start cooking but don’t want boring grown-up cookbooks. Angellica Bell has not only spent years as a presenter on CBBC and BBC, she’s a fantastic cook who won BBC TV’s Celebrity Masterchef.
Through 30 fun, step-by-step recipes that she makes with her own children, in Fantastic Eats! Angellica gets youngsters excited about creating tasty sweet and savoury dishes for everyone to share. Her recipes will bring the whole family together as you try your own home-made hamburgers, butternut squash and sweet potato fritters, Jamaican rock buns and icy watermelon lollies.
Every recipe has photos and instructions to show you exactly what to do, so parents can put their feet up while the children cook! (Make sure you do the washing-up afterwards, guys!) An essential book for every household with young children, Angellica’s recipe ideas, fun tips and inspiration will make a masterchef of even the youngest member of the household.