In a time of crisis, one of the best things to do is to get baking. If nothing else, it’ll use up those things of baking powder and bicarb. that’ve been sitting in your cupboards since forever, and are long out of date. Or is that just me?
Anyway, these are excellent breakfast muffins. Or afternoon tea muffins. Or just any-time-of-day muffins.
360g plain flour
370g caster sugar [granulated]
1 and a half tsp baking powder
Half tsp bicarb. of soda
375ml buttermilk [300ml soured cream + 75ml milk]
1tsp vanilla extract
70g butter, melted
250g fresh blueberries [half and half blueberries and raspberries, frozen]
Mix flour, sugar, baking powder and bicarb. in a bowl. In a jug, mix buttermilk, egg and vanilla extract. Stir into dry mix, then gradually add the melted butter. When the batter is smooth, add the berries.
Divide into muffin cases (should get at least 12 muffins) and bake at 170C/gas mark 3 for approx. 20-25 minutes.