Blueberry Morning
I’m totally cheating. This is not a cupcake. This is a muffin. Which means this is not a cupcake Thursday. But it’s also not a work Thursday, which is kinda like cheating in and of itself, so why the heck not, right?
It’s been a funny half-term. The day before a school break, we get a note that reminds us of what time the school will open and close each day, in case we want to come in and work in our classrooms while class is not in session. This is something I have done more days than I can count over my teaching career, but by this time of the school year, everybody needs a break. Especially when I realise that a ton of schools are already breaking for summer and we have several weeks left, right through to the middle of July, and oh, did I mention we are not an air conditioned building? That summer session is such a challenge. It should never make a teacher feel guilty to take this break as a real break, and yet that guilt often creeps in by Thursday or Friday. This time, I got a note explaining that I could not go in, as my classroom would be part of some electrical work! Hurrah—it feels strangely free to know I just can’t go in and I have to take my holiday! Hurrah.
So, with a smaller audience, I thought I’d try just a little batch of blueberry muffins, and by kismet blueberries were even on sale. This made an even dozen; perfect for keeping a few and sharing a few. And posing with random plants, apparently.
Ingredients:
85g unsalted butter
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cup plain flour
1 tsp baking powder
1/4 tsp bicarb soda
1/4 tsp salt
1/2 cup sour cream
1/8 cup milk
A big coffee cup full of blueberries, washed and stems removed
Preheat oven to 180C and place liners in muffin tin. (ha! It’s the same thing as a cupcake tin! Sorry. I am easily amused.)
Beat butter and sugar together with a mixer until fluffy. Add eggs and vanilla and mix until even.
Add all remaining ingredients except for blueberries. Stir in, then mix on low speed until evenly distributed.
Fold in blueberries.
Scoop into tin, filling papers 3/4 full. Bake for 18-20 minutes, or until set with golden tops.
Serve with coffee, adorable hedgie tea towels from The Black Apple and randomly placed plants, for good measure.
xlovesx
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