So I found the muffin tins eventually, they were in mother-in-law’s garage (long story). Going back to the last post though, I did make the blueberry muffins, in the baking tray I was raving about, and it turned out to be a brilliant idea! The all-in-one traybake format was much quicker and easier than faffing around with paper cases or greasing muffin cups, and it was easier to mark out different portion sizes – very helpful for people like not-so-small-boy, who being diabetic, has to carb count.
Ways to use your traybake muffin:
- cut it into lots of small pieces for a party
- serve with custard or cream for dessert
- something a bit different for breakfast
I suppose you could use any muffin recipe you liked, but here is the one I used, as usual based on a Susan Reimer recipe. The addition of buttermilk makes these muffins particularly soft and moreish.
Forgive the quality of the photos, I haven’t unpacked my props or digital camera yet!
Blueberry Oatmeal Muffins
- 8oz (240g) plain flour
- 2oz (60g) oats
- 3tsp baking powder
- 4oz (120g) golden caster sugar
- 1 egg
- 3floz (85ml) olive oil
- 9floz (260ml) buttermilk
- 1tsp vanilla extract
- small punnet of blueberries (typically 150g)
- 3oz (90g) sifted icing sugar
- around 3tbsp double cream (you could use milk instead)
Grease and line either a 30×20 cm traybake tin or a 12 cup muffin tray. Preheat the oven to 190°c / gas mark 5.
Wash the blueberries and cut in half, I know it’s fiddly but you’ll get a better result than leaving them whole.
In a large bowl, mix together the dry ingredients. In a smaller bowl, beat together the egg, oil, vanilla and buttermilk. Add the blueberries to the wet ingredients.
Tip the wet stuff into the dry and stir (NOT beat) until combined. Pour the mixture into the baking tray or divide between the muffin cups.
Bake for 15 to 20 mins, untill the top is golden brown. If you used a baking tray, allow to cool in the tray for 10 mins before transferring to a wire rack, otherwise you risk it splitting into lots of hot, steaming chunks.
Make the glaze by gradually adding the cream to the icing sugar and mixing till smooth and spreadable. It’s hard to be accurate with the liquid measurement, depending on how runny the cream is, you might need a bit more or a bit less. Spread over the muffins while hot. Cut into slices once cool.
Blueberries need to be grown in an acid rather than alkaline soil.