Lemon zest – Lemon and blueberries is a classic combination! Do this just before you need them, don't let them sit in flour. The smell of freshly baked blueberry muffins on a weekend morning – it doesn’t get any better than that and let’s be honest, we all need a little bit of a treat every once in a while! Preheat the oven to 180C/350F/Gas Mark 4. Add the flour, salt and almonds in three additions. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Will it still work? I’ve burnt myself before trying to devour one too soon after it’s come out of the oven lol. I only recommend products I own or really like and which caught my attention. Then add the sugar a bit at a time, whisking in between to make sure the mix gets glossy and thick (basically, you are making meringue). Take care not to burst your blueberries. Copyright © 2017- 2020 Jo's Kitchen Larder | All Rights Reserved. This cake is all about air... when you beat the sugar and butter, beat until it is almost white, add the yolks and continue to beat, it should be thick and very pale, incorporating as much air as possible. Quick & easy to make they are not overly sweet and perfect for lazy weekend breakfast, as a snack or just because! Vanilla extract* (optional) – Most of the time I use it when I don’t have any lemons at home as a substitute for lemon zest and to add that bit of extra flavour but you can use both together or skip it if you want. Some even taste better after a few days, like a ginger cake. You may be able to find more information about this and similar content at piano.io, Barbecued Fruit with Mint Sugar and Boozy Mascarpo, Tikka Paneer Skewers with Mint Coconut Chutney, Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. I baked mine in a 20cm round tin and it took just 35 minutes. Combine 200g flour and baking powder; add alternately with milk to egg yolk mixture. (2 fl oz) vegetable oil, plus extra to grease. I have been making these lovely muffins using Mary Berry’s recipe for a long time now. Whisk the whites until they reach a stiffness that will make them gently bend over when the whisk is removed... for this, again, I would use a hand whisk. If you don't have any self-raising flour simply use plain (all-purpose) flour + 3 tsp of baking powder. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Preheat oven to 180 C / Gas 4. Preheat oven to 180 C / Gas 4. The muffin batter will be really wet, almost pancake batter like which is how it’s supposed to be so don’t panic. I Love them for breakfast. Caster Sugar – If you don’t have caster sugar, regular granulated one will do just fine. The muffin batter will be really wet, almost pancake batter like which is how it's supposed to be so don't panic. Thank you Corina My youngest is not a fan of fruity bakes either so that leaves three of us demolishing these and they are oh so easy to demolish lol, I’ll take a blueberry muffin any day! Otherwise very tasty, but messy, Hi Graham, They usually stick a bit less once cooled down but I must say we had fair share of them almost straight out of the oven and yes they definitely stick a bit then. Loaf cakes tend to need a long time in the oven for the heat to penetrate the middle, so they are prone to sinking on top. Once in the oven, the smell of freshly baked muffins will soon wake you up! We earn a commission for products purchased through some links in this article. Scatter over blueberries, lemon zest and edible flowers, if you like. Loaf cakes tend to keep well, if wrapped in paper and stored in an airtight tin. A perfect teatime treat. You can’t go wrong with a blueberry muffin, I love them. This site uses Akismet to reduce spam. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';fnames[3]='ADDRESS';ftypes[3]='address';fnames[4]='PHONE';ftypes[4]='phone';fnames[5]='BIRTHDAY';ftypes[5]='birthday';fnames[7]='MMERGE7';ftypes[7]='text';}(jQuery));var $mcj = jQuery.noConflict(true); Have you tried my Mary Berry’s Blueberry Muffins? Bake the perfect loaf cake for a teatime treat or a portable snack. HOWEVER, as a professional baker who has 30 years under her belt I have to say the following to all those whose fruit sank like the Titanic! Thanks Cat! Hi Becky, Not even good old Mary Berry can come up with recipe that is 100% to everybody’s taste it seems If you decide to give these go again, try coating your blueberries separately in a tablespoon of corn flour first and then adding them into dry ingredients. Read about our approach to external linking. Add 4 tablespoons of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Hi . If you tempted by the village cake stall cakes, try this Blueberry, lemon and passionfruit cake. They are the best slightly warm with cup of milky coffee. Give it all a good mix. 30 Aug 2013, The reason why your blueberries sunk: YOU NEED TO LIGHTLY TOSS THE FRUIT IN FLOUR then SHAKE OFF EXCESS FLOUR This goes with all fruit, choc chips you add I”m not sure why. Heaven! Freshly baked blueberry muffin is just epic isn’t it? I baked mine in a 20cm round tin and it took just 35 minutes. The combination of lemon and blueberries make a wonderful combo. Every year I post some kind of blueberry recipe but this year I didn’t get a chance to do. Bake the perfect loaf cake for a teatime treat or a portable snack. Always keep the oven door closed during baking and test the cake for doneness with a skewer. Add caster (fine) sugar, grate the zest of one lemon and add fresh blueberries (see tips on baking with frozen blueberries in the notes below). Something went wrong. I’m Jo and this blog is where I share lots of simple, family friendly recipes we enjoy eating and now you can easily recreate at home. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. We have lots of lovely loaf cake recipes to choose from, including Mary Berry's apple loaf to Rachel Allen's easy carrot cake loaf. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. I followed instructions step by step but once I took them out the over the top was cooked perfect but the bottom of the muffin was still soggy can you advise what I’m doing wrong please. Add a third of the whites mix to the egg and lightly whip with a spatula to loosen the overall mixture, then gently fold in the rest of the 'meringue' trying to keep as much air as possible. Made these this morning and they taste ok, blueberries sunk and I had coated them in the dry ingredients first as instructed. Only gripe was they stuck to the cupcake holders . If you followed the recipe to the letter and assuming that your oven temperature is correct it might be just a bit of moisture from blueberries. Simply use what you’ve got to hand. Add egg yolks to the sugar mixture; beat until creamy. Add salt and vanilla. I find soup ladle really useful for pouring the batter onto the cases. These look so tasty. This cake is all about air... when you beat the sugar and butter, beat until it is almost white, add the yolks and continue to beat, it should be thick and very pale, incorporating as much air as possible. Pour batter into the tin lined with muffin cases and bake in the preheated oven for 20-25 minutes until golden on top and spring back as you touch them. Blueberry Muffins, Mary Berry, Mary Berry's Blueberry Muffins, see notes for baking with frozen blueberries. Self-raising flour – If all you have at home is plain (all-purpose) flour then you can make your own self-raising one by mixing it with baking powder. I’ve just tried to make your chocolate chip muffins I’m trying to learn how to bake not going very well. Grease and line a 900g (2lb) loaf tin with baking parchment. I love blueberry muffins but haven’t made any for ages as my children are not always so keen on fruit in bakes any more! -  Mix flour, sugar, baking powder, and salt in a large bowl. Take care not to burst your blueberries. Heaven! Grease and flour a 20cm square tin. If you tempted by the village cake stall cakes, try this Blueberry, lemon and passionfruit cake. The recipe itself comes from Mary Berry’s Ultimate Cake Book* but has since been published by the queen of cakes in her other books, if in slightly amended forms. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. However if they’re not cooked properly that might have something to do with the oven temperature or perhaps the time during which the muffins were in the oven. They make lovely breakfast treat, don’t they!