Sunday, June 22, 2008

Blueberry and raspberry muffins

Recently, I was reading
an amusing post on the differences between cupcakes and muffins. The brains behind Cakespy weighed up the evidence and even conducted an experiment. You've got to admire someone who take the issue of cupcakes so seriously. For me, the key difference is that a muffin is much, much larger than the traditional cupcake. While we're at it, let's be a little more British about the whole thing and give them their proper name: fairy cakes. A fairy cake is, in my mind, small. It would have to be, after all, as how else would the fairies stay so slender?

In these times of
swanky cupcake boutiques, the cup/fairy cake has got a little on the large size. I think that this is perhaps where the confusion lies. I think that if we were to be true to both species we would certainly bake them in different sized tins. But what do I know?

Anyway, this is a diversion. I know of course, that there are different methods involved in cupcake and muffin bakery. And here I am led neatly to my inability to create the muffin of my dreams. I blogged about this
before. More than once. My disappointment stems from my failure to achieve proper 'muffin tops'. Big puffy tops is what I'm after - muffins shaped somewhat like a rather fat mushroom. Such shapely muffins sadly elude me. I've decided that perhaps it is time to admit defeat and instead enjoy the slightly less puffy creations that usually appear.

I made these on Friday as I was off to a wedding on Saturday and we had a long car journey to get there. I felt certain we would need sustenance. Little did I know we'd also be digging into them on return to our hotel at one thirty in the morning. The perfect midnight snack. This is my newly-found favourite muffin recipe that involves no scales, just an ordinary kitchen mug. Brilliant. I just used the recipe for the
kiwi fruit muffins from the Abel and Cole cookbook and changed the fruit.

Blueberry and raspberry muffins
Makes 12


1 egg
1/2 mug milk
2 tbsp oil

1 1/2 mugs plain flour
1 tbsp baking powder
1 tsp salt
1/2 mug caster sugar

1 mug mixed raspberries and blueberries

Butter for greasing and sugar for dusting

1. Pre-heat oven to 220C and grease a muffin tray (or line with muffin cases). Mix all the wet ingredients together in a bowl (excluding the fruit).

2. Sieve the dry ingredients into another bowl and then gently mix the wet into the dry. Do not overmix - it doesn't matter if the mixture is a bit lumpy.

3. Add the fruit and again, mix through very gently.

4. Fill the muffin cases about half-full and then dust with a little sugar. Bake for about 25 minutes and then remove and cool on a wire rack.


Peter M said...

I love these muffins...break it open and watch the hot fruit goory goodness ooze out.

Trekkie said...


Holler said...

That sounds nice and easy and that fruit is just bursting out! Well done you :)

I lways think muffins are bigger and denser in quality! I liked the fairy story!

Sophie said...

We'd like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me,, if you're interested. Feel free to check out our blog for more details. (Click on my name in the message to visit our blog. :)

Katie said...

Your muffins look fabulous, so light and fluffy

Antonia said...

Peter - I couldn't resist eating a couple straight from the oven. The oozy fruit just had to be got at! My punishment was a rather burnt tongue.

Lynn - Oh yes, they were indeed yummmm!

Holler - such an easy muffin recipe. I perhaps added just a little more fruit than necessary, but they did taste good. Yes - I think of them as denser too.

Sophie - thank you, I'll take a look.

Katie - I was pleased that they were fluffy inside and sometimes muffins come out just a bit too hefty!

Nilmandra said...

Heh, I'm with you on the big mushroom tops :D I think cupcakes are more cakey in texture compared to muffins, which are lighter and more fluffy? That's what I think anyway :)

Hippolyra said...

I have given up on big puffy mushroom shaped muffins, I tell meself that I prefer smaller elegant ones!

We have muffins most weekends for breakfast - they are the easiest thing to cook - try an eggless version sometime I cannot see that the egg makes any diference at all to the final muffin. dybwdme

Maria said...

Antonia your muffins look amazingly delish!


chiara said...

My mum bought some cartons of fresh raspberries and blueberries today and asked me to find her some healthy recipes and I encouraged her to make this: we had no muffin tins so she made a fruit-loaf-style thing in a 2lb loaf tin, and it turned out beautifully. I had two helpings with Tesco white vanilla soft scoop ice cream to balance out the sharpness of the raspberries, and it was great to know there was no fat! Thankyou so much!

Anonymous said...

Mine turned out over done at the top (slightly burnt) because the oven temp was far too high it should be 200c not 220 for 25 minutes in the oven.