Blueberry scuffins

I have been getting a huge compulsion to bake this week, and though charming cupcakes are usually my chosen delight, I decided to whip up some mouthwatering muffins instead. Yum! If you asked the huge gaggle of women in my family what muffin to bake, we'd all tell you the same thing - blueberry. We are so parallel in our thinking and feelings, it's scary. Just look at the Dior Airflash epidemic I blogged about recently! Anyhoo, since they're a personal favourite of mine (and my Mammy asked me nicely) I got cracking.

Normally I'd take to my baking bible - The Hummingbird Bakery Cookbook - but this time I referred to Nigella Lawson's 'How To Be A Domestic Goddess'. I absolutely adore Nigella. She was the lady who evoked my passion for cooking and baking a few years ago. Her 'Ham in Cherry Coke' recipe is absolutely scrumptious, and her 'Caramel Croissant Pudding' is heavenly comfort food in a bowl. When I picture myself as a wife and mother, I always seem to conjure up images of a happy home where I'm in the kitchen, baking an array of ambrosial treats, just like a domestic goddess... but that's a whole different post! Back to the task at hand - blueberry muffins! Of course, this is Nigella's recipe, but one I think you should all attempt. They look a bit like scones on top but muffin in the middle - kind of a scone-muffin hybrid (hence the scuffin terminology) but they're absolutely gorgeous - so fluffy and sweet. Yum yum indeedy!

For 12 scuffins, you will need:

200g plain flour

75g caster sugar

1/2 teaspoon bicarbonate of soda

2 teaspoons baking powder

Pinch of salt

200mls buttermilk (can be substituted with 100ml milk and 100ml natural yoghurt)

75g unsalted butter, melted

1 large egg

200g blueberries (I used a bit more and they were yum, so in the region of 200-300g would be okay)

Method:

1. I use a fan assisted oven so I either lower the temperature slightly or lower the cooking time, but Nigella says to preheat the oven to 200C.

2. Put the melted butter, buttermilk and egg in a jug or bowl, and whisk it up.

3. Put the dry ingredients - flour, sugar, salt, baking powder and bicarbonate - in another bowl. Then, gradually add the wet mixture into the dry ingredients, continually mixing with a woden spoon. You don't need to have a perfectly smooth mixture, but you need to make sure the ingredients are combined well.

4. Add the blueberries to your bowl, then gently fold them in. You don't want to be too rough at this stage or you'll burst the blueberries too much. You want them to burst whilst they are cooking so they seep through the cake mixture, not before.

5. Put your 12 muffin cases into a 12-hole baking tray, then spoon the mixture into them. There is enough mixture here to fill about 2/3 cases.

6. Carefully put the tray in the oven (I know you're all intelligent, but I got some war wounds - so be careful!) and bake for 20 minutes. Keep an eye on them though, you don't want to cremate them!

7. When they are ready, they should be golden on top and spring back when touched. If you're still not sure, put a skewer through the middle. If it comes out clean, they're done.

8. Cool down on a wire rack, but if like me, you are too impatient, greedily gobble down the warm fruity bundle of yumminess whilst your second one is cooling.

9. Share amongst your family and friends, if you can bear to part with them!

They didn't rise as much as I anticipated, so I think I'll use self-raising flour next time. That said, they tickle your tastebuds perfectly and satisy any sweet craving. They are really delicious, especially when washed down with a cup of tea. They are so simple to make and the lovely, sweet and comforting aroma fills the house, which makes it all seem very homely. You can't beat a bit of home cooking at this time of year - just call me a domestic goddess in training!

Have you been baking anything recently?

♥