Most people embrace a new mac or mulberry for their 21st birthday, I revelled in the new selection of bakeware, crockery and muffin cases I received. In my eyes there is nothing more pleasing than a beautifully printed plate and an intricate glass cake stand. Once I’ve set my eyes upon a new plate, my head is full of tarts, muffins, pies and pastries that can adorn the new crockery.

Amongst the new selection of crockery and cake cases, were cream and black checked muffins cases and a beautiful small spotted Anthropology oven glove – preventing burns in the most beautiful way possible! Although there we hundreds of cake and tart recipes running around my head, muffins were the first baked good to be produced to make the most of the delicate muffin cases.

13412114_10153605460821752_6348926148285462265_o

The blueberry muffin is a classic. The muffin that you imagine busy city workers grabbing along with a steaming latte on the run to work. The muffin that you imagine being eaten at brunch with a freshly squeezed orange juice on the side. The warm sponge is filled with blueberries that burst open releasing a sweet juice.

Although it is technically summer, the grey sky and pounding rain requires blueberry muffins to be eaten fresh out the oven making you glad you’re wrapped up indoors.

The temptation to use all my new crockery at once was high, but I resisted temptation and instead am going to use it piece by piece, cake by cake.

image1

The Recipe – Makes 7

150g plain flour
1/2 tbsp. baking powder
1/2 tsp. mixed spice
1 egg
125ml milk
40g caster sugar
55g butter, melted
Handful of blueberries
Handful of raspberries
Handful of flaked almonds

– Pre heat the oven to 200 degrees celsius and line a muffin tin with cases.
– Mix together the flour, baking powder and mixed spice.
– In a separate bowl, mix together the egg, milk, caster sugar and melted butter.
– Add the flour mixture to the milk together. Mix together but leave the lumps in the batter.
– Add the berries, leaving a few for the top of the muffins.
– Pour the batter into the muffins cases until about 3/4 full.
– Top with the remaining berries and flaked almonds.
– Bake for 25 minutes until golden brown.
– Eat fresh from the oven whilst they are still warm.