The recipe is extracted from Nigella Lawson’s “How to be a Domestic Godess” Book – ISBN 0-701-16888-9
75g unsalted butter
200g plain flour
half a teaspoon bicarbonate of soda
75g caster sugar
pinch of salt
200ml buttermilk (or 100g yoghurt and 100ml semi-skimmed milk) – I used the latter
1 large egg
200g blueberries (I only had 135g but they turned out well)
12 bun muffin tray lined with 12 paper cases.
Melt the butter, and set it aside to cool for a little. Preheat the oven to 200 degrees C / Gas Mark 6
Combine all the dry ingredients in a bowl, and in a measuring jug beat together the buttermilk (or yoghurt and milk), egg and melted butter.
Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine. Don’t worry about lumps; the important thing with muffins is that the mixture isn’t over-worked.
Fold in the blueberries, again keeping mixing to a minimum. You could also add orange zest at this point if you wanted.
Spoon into the muffin cases – I use an ice cream scoop and a small rubber spatula for this – and bake for 20 minutes, by which time the muffins should be risen and golden and firm on top. Eat warm or cold as you like: I like warm, broken with fingers smeared, mouthful by mouthful, with good unsalted butter and blueberry jam.