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Recipes Dessert Snacks

Big Bad Blueberry Muffins

Ingredients
  • 110 grams unsalted butter
  • 70 grams soft brown sugar
  • 110 grams self raising flour
  • 1 tps baking powder
  • 100 grams fresh blueberries
  • 2 eggs

If you are giant hairy bloke with a fondness for flame grilled flesh, then it's probably about time you touched your feminine side or at least a close approximation. I'm not recommending fairy cakes, nope I'm recommending the Big Bad Blue..berry muffins. Blokey yet delicate. Minimum effort maximum results.

Instructions

Step 1

All your big bad ingredients.

Ingredients 1
Step 2

Big bowl, big, big bowl. Add the sugar and butter and leave stand until the butter is properly soft.

Step-1
Step 3

'Cream' the sugar and butter with an electric whisk- simply whisk together until you get a creamy consistency.

Step-2
Step 4

Next add the eggs, one at a time and slowly combine using the lowest and slowest setting on the whisk or the mix will split (it can be brought back with some flour though).

Step-3
Step 5

Next add the flour and switch to a hand whisk and again slowly combine. The mix will be pretty tight - don't worry.

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Step 6

Sugar up the berries if you want. I have a wicked sweet tooth so I sugar 'em.

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Step 7

Add about 1/2 the berries to the mix and fold in. Don't sweat it if some break, it's all good.

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Step 8

Spoon the mix into muffin cases in a muffin tin - fill to just over 1/2 full then stud the top with the remaining berries

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Step 9

Bake in a hot oven - 200c for about 20 minutes or until well golden. The berries will bleed into the muffin mix and when you rip them open you will get an explosion or purple!!

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Step 10

Enjoy!

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A great way to serve these is with sweet whipped cream. Or beer to swing the needle back to giant hairy blokeness!

Written By

Rory Kelly

I'm Rory, when I was 21 I walked into a professional kitchen and told them I could cook. I ended up spending 2 years in that kitchen... drunk for parts of that time. I know hard, fast and brilliantly cooked food and I write about it at www.rorykellycooks.com

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