Coffee shop style blueberry muffins; extra-large and packed with blueberries. A not-so-naughty treat for any time in the day… including breakfast!
This weekend I really fancied a simple bake, and although this does require the use of two bowls (which for some of my friends precludes this from being called simple!) it really is very straightforward and hard to go wrong. These muffins, without fail, come out light, slightly chewy, and bursting with blueberries every time.
Now is the beginning of the blueberry season in the UK; perhaps a little early to see a lot of British blueberries in the shops, but keep an eye out as they will be there very soon. Maybe it’s just me, but I find fruit and veg are always best bought and eaten when in season, and the blueberries here were packed with flavour – something you need in a good blueberry muffin!
Another great thing about these muffins is you probably already have all the ingredients, bar the blueberries, at home. So there are no excuses when you want to whip up a quick batch of these – which is a dangerous thing to realise!
I would not advocate eating these for breakfast (although of course for “research purposes” I did!) but they did make a nice treat. My favourite time to eat them was as a not-so-naughty elevenses treat, with a strong black coffee on the side; Just like you would in your favourite coffee shop.
Filed under Fruit, Muffins
A wonderful dessert for after Sunday lunch – sweet shortcrust pastry filled with almond frangipane and topped with sharp apples and blueberries for a fruity burst. Served with an almond milk custard.
Last weekend we did a Sunday roast for lunch and I thought it was the perfect time to get cracking on my New Year’s resolution for this year – Pastry. Pastry is something I have always wanted to be able to bake as I genuinely don’t think there is anything better than a homemade apple pie, surrounded by pastry you’ve made. That said – pastry terrifies me! Even without the challenges of replacing butter with a dairy free substitute, it is hardly the easiest or most consistent thing to make.
I found this recipe a long time ago in You Magazine, and have often looked at it thinking about how much of an achievement it would be to make this with homemade pastry. Last weekend the time felt right to try – and I’m pleased to say it worked fantastically! The only addition I have made to the recipe is to add more blueberries and rather than just sprinkling them on top of the tart, add some in the middle too.
Frangipane is a sweet almond filling – a mix of butter, sugar, ground almonds, a little flour and eggs – that when baked becomes a light fluffy nutty cloud of goodness… it’s hard to describe something so tasty and perfect! To serve, I’ve made an almond milk custard. It would be fair to say I am a custard fiend and this custard hands down beats any ready made custard you can buy – dairy free or otherwise, so definitely give it a go.
As a whole, this dessert looks a lot more impressive and time consuming than it actually is. The pastry and frangipane filling are done in a food processor (no processor? Use a bowl and wooden spoon for the same effect), making slicing the apples at the end the trickiest bit – and hardly difficult by anyone’s standards. The only watch out is that the pastry is best chilled overnight (this helps a lot when rolling out the pastry and lining the tin) so a little preparation and organisation is needed the night before.