Feeling Blue-Berry Muffins

Oh hey, would you look at that, Monday swung back around.  *eyeroll*  Although actually, I’m kind of relieved.  It’s been a busy couple of weeks in the Cwtch household; Sunny’s been travelling non-stop with his work, I’ve pretty much been chained to the computer and then last Friday, Bungle went into the vets for an “operation” – if y’know what I mean – which meant a whole weekend of staying in and keeping his head out of his crotch.  Fun times!  So, needless to say, we’ve been kind of running on empty – as have a lot of people I’ve spoken to.  It’s funny; it seems like the crossover between March and April’s been a little manic for everyone.

I had one of those blue days last week where everything just got on top of me and I needed to take ten.  Usually when that happens I like to do a little baking to de-stress, but I wasn’t in the mood to do anything too complicated.  Sometimes, it’s nice to go back to the basics and bake something easy but satisfying.  Turns out we had a whole punnet of blueberries sitting in the fridge (they were supposed to be for porridge, but it had been Frosties kinda week…) and so I thought I’d whip up some Blueberry Muffins to see me through the rest of the week!  They’re stupidly simple and adapted from a recipe I found on the Red Magazine website just before Christmas – except that my batch have a little cinnamon and some extra crunch with the added granola and demerara sugar topping.  Yum!

Feeling Blue-Berry Muffins (makes 12)

Ingredients

• 100g caster sugar
• 150g butter (room temperature)
• 1/2 tsp cinnamon
• 2 eggs
• pinch of salt
• 250g self raising flour
• 100ml milk
• 200g blueberries
• 50g granola (click here for my recipe)
• 50g demerara sugar

1. Set your oven to 180°C and line a muffin tray with lightly greased cases (I like to use the 1 calorie spray because it makes things easier 😉 ).
2. In a mixing bowl, cream together your butter and caster sugar – then beat in the eggs until the mix is nice and fluffy.
3. Next, gently fold in the flour little by little – alternating with the milk.  Finally, stir in the blueberries (I like my muffins gooey and full of fruit, so I used a loooooot of blueberries, but feel free to dial it back a little if that’s not your jam), cinnamon and salt.
4. Spoon the mixture into your muffin cases, then sprinkle each one with a generous helping of granola and demerara sugar.  Bake for 20 minutes.

Have a great week! 🙂