Blueberry Muffins

Muffins really are fantastic. Although, I must admit, I don’t think they are part of a healthy breakfast. I find that the majority of muffins sold at a coffee shop resemble a cupcake rather than a fibre-filled healthy snack. This recipe, however, is no exception. I’m not a big fan of bran in muffins which seriously limits the healthy recipe out there. I am also a big fan of slathering butter onto any baked good that comes out dry and in want of moisture. So, for me, going the not-so-healthy but deliciously moist route is probably a healthier option in the end. But I will readily admit: these muffins suit afternoon tea more than an early morning meal.When I think of muffins, my first thought goes to blueberries! Unfortunately, a lot of the recipes I have tried have left something to be desired. This time I decided to follow my own instinct. I used a recipe¬†from one of the blogs I follow as a base but changed it up a bit accounting for the items I had in the fridge. Instead of using vegetable oil, I substituted egg yolks because I had some leftover from meringue. I was also lacking in yogurt but had plenty of 35% cream so I made the switch. I figured the combination of cream and egg yolks would create approximately the same consistence as yogurt and oil and maybe add just a touch more moisture to the mix. The end product is a yummy, moist muffin speckled with blueberries. No butter needed for these babies! The tops, thanks to the sugar, are slightly crisp and glistening and very inviting I might add. Do yourself a favour, make these little babies and go ahead for the 4pm indulgence.

Makes 12 muffins

  • 1 egg
  • 4 egg yolks
  • 1/2 cup 35% cream
  • 1 tbsp vanilla
  • 1/2 cup sugar
  • 1 1/2 cup flour – 1 tbsp
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp fresh nutmeg
  • 1 cup blueberries
  • 1 tbsp raw sugar
  • butter for greasing muffin tins
  1. Preheat oven to 385F (200C).
  2. Sift together the flour, baking powder, baking soda, nutmeg, and salt.
  3. In a large bowl, whisk together the sugar, vanilla, egg, egg yolks, and cream.
  4. Mix the flour into the wet mixture until just combined. You want to stir it as little as possible. Some uncombined flour isn’t a big deal. Mixing the batter too much means it won’t rise as much as desired.
  5. Add all but a handful of the blueberries and stir again until just combined.
  6. Grease the muffin tins and spoon the batter out into the muffin tins. Top each with a couple of the reserved blueberries. Sprinkle the tops of the muffins with some raw sugar. This will help the muffin tops to be nice and crispy.
  7. Bake the muffins for 13-18 mins. I know, it’s a massive range, but everyones oven is different! My is like hades so I always start off with the shortest time and add on minutes when necessary. Yes, I hang out a lot by the oven.
  8. Allow them to cool, then enjoy :) Wasn’t that easy?
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