"Americans know their muffins" Sig writes "and this is an adaptation of a classic blueberry muffin recipe from William-Sonoma using frozen blueberries – a great ingredient to keep in your freezer not just for these delectable breakfast treats but also for smoothies, jam-making, etc.
These muffins freeze for 1-2 months and are easily re-heated in a 170°C oven on a Sunday morning. If you have muffin tins with large holes, this recipe will make 6-8 large muffins, otherwise 12-16 regular muffins.
225g plain flour
150g caster sugar (unrefined if possible)
2 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon cinnamon
90g jumbo or porridge oats
180 ml milk
125g melted butter
2 medium eggs, lightly beaten
250g frozen blueberries
Preheat the oven to 180°C. Line two x 12 muffin hole trays with either cases or squares of baking parchment for a more rustic look! Keep the blueberries in the freezer until just before adding them to the batter, as they will keep their shape better if they’re still frozen.
Sift the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Scatter over the oats, mix lightly and set aside.
In another medium bowl whisk together the milk and melted butter and add the beaten eggs.
Make a well in the centre of the dry ingredients and add the liquid. Stir carefully with a large spoon until just blended, approximately 12 stirs around the bowl - excessive stirring will make the muffins tough. Don’t worry if there are pockets of dry ingredients that haven’t been fully blended with the liquid – it should look like a thick batter, not a smooth dough.
Add the frozen blueberries, give it one or two more stirs and fill the muffin cases half full. Bake 20-25 minutes until the muffins have doubled in size, are golden in colour and feel springy to the touch.
Remove from the oven and place on an oven rack to cool completely.
Eat the muffins while they’re fresh or freeze them for future use.
