Breakfast is usually a meal that I don’t wake up in time for. My University lifestyle is such that I go straight for lunch, skipping breakfast completely. But now that I’m about to graduate (and with the arrival of my visiting family), my body clock has slowly readjusted back to the normal breakfast-lunch-dinner cycle.
My mom goes absolutely crazy for british berries, and that might be an understatement. She stocks my fridge with all sorts of berries (blueberries, strawberries, raspberries, blackberries… you name it and I’ll have it) every day so I took some for the breakfast muffins. These muffins are incredibly moist and tender crumbed and they never fail to brighten up my mornings.
I made a second batch and left the batter to rest overnight in the fridge. It makes it a lot easier to just pop the batter into the oven in the morning and get freshly baked muffins for breakfast half an hour later. The following photos are of muffins that were made from overnight batter. They’re as good as those that were made from fresh batter but with a deeper and richer flavour.
(makes 8 large muffins)
80g – Butter
62g – Granulated sugar
43g – Brown sugar
36g – Honey
1 – Large egg
1 tsp – Vanilla extract
163g – Plain flour
1/2 tspn – Baking powder
1/2 tspn – Baking soda
1/4 tspn – Salt
48ml – Milk/buttermilk
150g – Blueberries
~ Preheat the oven to 180°C and line the muffin tray with muffin cases.
~ Toss the blueberries in additional flour and freeze them (to prevent blueberries from ‘bleeding’ into the batter).
~ Using an electric whisk, cream the butter, granulated sugar, brown sugar and honey till light and fluffy. Add in the slightly beaten egg and vanilla extract and mix well.
~ Sift the flour, baking powder, baking soda and salt. Alternate additions of flour mixture and milk/buttermilk, mixing just to combine. Fold in the blueberries.
~ Fill the muffin cases 3/4 full and bake for 25-30 minutes.