So, this is my youngest son’s favourite, and to be honest one of the easier bakes to do. He likes to cut a limb off at a time and eat it, go figure. When my daughter’s boyfriend comes around, there’s usually a scrabble for who can get to it first. I’ve made blueberry muffins for them thinking that it’ll go further, but by far, and although it has exactly the same ingredients, the full cake seems to come out moister and tastier. Don’t ask me why.
The original blueberry muffin recipe comes from a book called:
Grandma’s Best Recipes – ISBN – 978-1-4075-0429-2, and it’s on Page 209. You can get this book from Amazon or Ebay and it’s a couple of quid. It’s got some great recipes. Just watch that you don’t buy all the books of this type as the recipes are repeated which I found out after I had bought the books.
I bought the Teddy Bear Mould from Amazon for about £13. The brand is Ibili, and it’s perfect and robust, absolute bargain.
If you prefer blueberry muffins, there’s a photo below.
- 250 grams of plain white flour – or as they call it in the States – All Purpose Flour
- 1 tsp baking powder – I make it a heap tsp
- pinch of salt – I’m quite liberal
- 100 grams of demerara sugar (it says to keep 1 tbsp back for sprinkling) – I don’t bother, I whack it all in, and then add more sugar on top
- 1 egg beaten
- 225ml or 8 fluid oz’s of semi-skimmed milk
- 55 grams or 2 oz’s unsalted butter, melted – I use Stork margarine for this recipe as it’s cheaper than Lurpak and it does the job
- 125 grams or 4.5 oz’s small fresh blueberries – I use double the amount as you can probably see from the picture 🙂
- Using Stork, I cover the base of the mould and set to one side
- Preheat the over to 180 or Gas Mark 4
- Sift the flour, baking powder and salt into a large bowl and stir in the sugar
- Add the beaten egg, milk and melted butter to the dry ingredients and stir in lightly until just combined – do not over mix. Carefully fold in blueberries
- Spoon in the mixture into the mould and then sprinkle demerara sugar over it
- Pop it into the preheated oven for 25-30 minutes until golden brown and firm
- I’d give it half an hour or so to cool down before you transfer it to a wire rack to cool down, and pray that it lasts long enough to cool down properly!