blue·ber·ry muf·fins

Of all the muffin flavours, blueberry has to be the classic. Cake-like, certainly, but not cake. The tartness of the blueberries offset the sugar in the batter.

My lovely sister and her family gave me a blueberry tree/bush for my birthday in January with the promise that it would fruit twice a year - once around Easter and once toward the end of the year. Well, what-do-you-know, it did fruit around Easter and last weekend we picked the blueberries. This lovely bush/tree gave us 8 blueberries for its first fruiting - isn't that marvelous!?

I would be lying if I said that I had made a batch of blueberry muffins with these berries. They would have been quite small and with not many blueberries to go around - rather like those ones you get cheap at the supermarket when you wonder if you accidently picked a cupcake. No, these, our first blueberries were eaten and savoured just by themselves. But they certainly put me in the mood to make some blueberry muffins!

Blueberry muffins
makes 6

40g butter, melted and allowed to cool
100g plain flour
1/4 teaspoon baking soda
1 teaspoon baking powder
40g sugar
pinch of salt
1 small egg
100mL buttermilk
100g blueberries

Mix the dry ingredients together. Separately, beat the butter, egg, and buttermilk. Gently and cautiously (muffin batter should not be over worked), mix the wet ingredients into the dry until pretty much combined, then stir in the blueberries. Spoon into lined muffin tins. Bake at 200°c for 20 minutes.