The best ingredients you can find
That’s easy, start with the best quality fresh ingredients that you can source. With so much focus on food miles these days, I realised that these Blueberry and Buttermilk Muffins tick most of the boxes. When I say from scratch I mean, I made the butter, buttermilk, baking powder and vanilla bean paste. The eggs were from our own chickens and the flour from our local Furney’s Flour Mill which sources grain from growers in the Central West NSW. I think the quality ingredients really made these muffins exceptional. It is amazing how much flavor a basic blueberry muffin can have when it is not full of processed commercial ingredients and preservatives.
The tricks to making perfect muffins
I find muffins really easy to make, the trick is to mix the wet ingredients and dry ingredients together separately and then make a well in the dry mix, add the wet ingredients until just combined. If you use a big spoon and almost fold the wet through the dry it makes a nice light muffin, even if there is a bit of dry flour, they still seem to work. Tough muffins are caused from over mixing the batter mixture.
- 2 1/2 cups plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 2 eggs
- 1 cup buttermilk
- 4 oz butter melted
- 2 punnets blueberries approx 1 1/2 cups
- 1 tsp vanilla extract or paste
3/4 cup raw sugar
- Sift dry ingredients
- In another bowl mix wet ingredients
- Combine wet and dry
- Spoon into prepared muffin tin, makes 6 Texas muffins or 12 normal size muffins, I like to line with baking paper
- Bake approx 20mins for the smaller size in moderate oven
How to eat them…”break open and let the sweet warmth fill your nostrils”
Dust with some icing sugar and eat straight from the pan warm, break open and let the sweet warmth fill your nostrils. Then maybe try and be civilised….serve with a large dollop of mascapone and a coffee! Simply divine, best shared with friends. Enjoy.