So blueberry muffins it is.
I bought blueberries from A**a the other day. What a disappointment. They're too big, they lack 'bloom', has but a hint of blueberry flavour and they don't stain your fingers, lips and teeth! What's the fun in that?
Perhaps tinned ones will have more authenticity about them? I'll try those first, and report back. Failing that, dried ones - or frozen. Or I could nip over to Norway in season and find one of my old blueberry patches - or perhaps not. That's taking it a bit too far, I suppose.
For the gluten free recipe, you'll need:
200 g margarine or butter
250ml sugar
3 eggs
400 ml all purpose gluten free flour
1 tsp Xanthan Gum (gluten replacement)
1 1/2 tsp gluten free baking powder
15 ml single cream
Fresh, frozen - or dried blueberries
Paper cases
Whisk margarine/butter and sugar together until the mixture is light, then add the eggs, one at a time, so the mix becomes light and fluffy (not at all like my 'chuck everything together and whisk it up, is it?). Add the dry ingredients - sifted if you want to do it as most recipes will tell you (I never do as I'm told, then stir in the cream.
Fill the paper cases 3/4 full and sprinkle blueberries on top.
Bake in the middle of the oven, in pre-heated oven 225 C, or 200 C Fan assisted, for 10 minutes.
Place on tray and keep the little fingers off until they are cool enough to eat - and serve with homemade cordial. Or the shop kind in a jug, and pretend you made it.
PS Himself suggested that we grow our own blueberries. Watch this space.
