I was addicted to Lorraine Pascale’s blueberry muffins during my high school years, but as a keen baker, I switched up the recipe here and there to make them perfect for me. I took out a significant amount of sugar, as I don’t enjoy overly sweet cakes – I want to taste the flavours rather than the sugar! I also added more blueberries and made each muffin smaller (which makes about 16 rather than 12). Sometimes I also put in some lemon rind to add an extra bit of tanginess when I’m in the mood for it, but this is completely optional. The oats, paired with the brown sugar, give an incredible nutty taste which make these muffins so yummy that you just can’t resist them. The funny thing about these muffins is that they last up to 4 or 5 days and they actually get better, stickier and more toffee-like as the days go on.
- 100g butter
- 225g soft light brown sugar
- 300g self-raising flour
- 85g oats
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 200g blueberries
- 300ml sour cream
- 2 eggs (medium)
- 1 egg yolk (medium)
- 1 large lemon
- Pre-heat the oven to 180˚c (160˚ fan). Personally, I always bake cakes on the fan setting.
- Get a muffin/cupcake tray and line with muffin/cupcake cases. If you’re going to make each muffin smaller you need to use and put cases into two muffin/cupcake trays.
- Melt the butter (amount listed below) and put to the side to cool down.
- Finely grate the rind of the lemon.
If you have not already done so, melt the butter and put to the side to cool down. I do this on the lowest heat in the microwave.
Get a large mixing bowl. Sieve in the flour and then the sugar – sieving these two ingredients removes any lumps and bumps and gives the mixture and smoother texture. Then put in 60g of the oats, the bicarbonate of soda, the baking powder, the grated lemon rind, and then a pinch of salt. A tiny bit of salt in baking can help to bring out and emphasise the flavours. Mix all these ingredients together and then make a hole in the middle.
Tip 150g of the blueberries into the hole, and then pour the sour cream, the cooled melted butter, the eggs and the egg yolk on top and stir everything together. Initially it will look like there isn’t enough liquid to combine the mixture together, but trust me, if you’ve put in the exact amounts of every ingredient, there will be!
Divide the mixture into the number of cases you desire. Remember, there are multiple raising agent ingredients in this recipe, so be careful not to overfill the cases. If you make 12 muffins these muffins will be BIG, so don’t be alarmed! To make the muffins the size that I’ve done in these pictures, spread the mixture out into 16 cases.
Carefully press the remaining blueberries on top and then sprinkle over the remaining oats. Put the tray into the oven and bake for roughly 25 minutes. If you’re using more than one tray, my advice is to just do one tray at a time. Check the muffins after about 22 minutes in oven. To check that they’re ready put a skewer down the middle of the cake – if it comes out clean (except for if you hit a blueberry!), they are ready.
The best way to keep these muffins is in an air tight container, and they are brilliant eaten warm as well as cool. Enjoy!