Tempers are fraying and the cream is melting as summer temperatures hit the competition tent at Broomewode in the UK just in time for patisserie week. With only four contestants left, the pressure is mounting in the race to be chosen the best amateur baker in the UK. Poppy's working hard to find out who her parents were and what happened to them, even as she's trying to become a more accomplished witch, so she definitely doesn't have time for romance. Then someone dies and it looks like a crime of passion. Can she unmask a killer before she's the one who gets creamed?
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Poppy’s Recipe for Blueberry Buttermilk Muffins
You didn’t think I was going to skip over giving you a lovely recipe, did you? Just because I’m no longer in the running for Star Baker, or even Winner of The Great British Baking Contest, doesn’t mean I don’t know a trick or two about delicious cakes and muffins.
Ingredients:
- 2 cups blueberries fresh or frozen
- 2 cups flour
- 1 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs happy ones, of course, room temperature
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla
- turbinado sugar for dusting
Metric:
- 340 grams blueberries fresh or frozen
- 250 grams flour
- 200 grams sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs happy ones, of course, room temperature
- 118 milliliters buttermilk can replace with whole milk, a teaspoon of lemon juice and let stand for half an hour
- 79 milliliters vegetable oil
- 1 1/2 teaspoons vanilla
- turbinado sugar for dusting
Preheat oven to 400 degrees (180 centigrade).
Sift together flour, sugar, baking powder, and salt. In another mixing bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla. Pour wet ingredients into dry and mix. Then add blueberries, folding in carefully. Don’t want to smash the berries!
Spray non-stick cooking spray into prepared muffin tins, or use liners. Sprinkle coarse sugar on top.
Bake 20 to 25 minutes.
These muffins make a wonderful addition to a breakfast buffet, or serve warm with butter and a touch of local honey.
