I hope you are keeping safe and sanitising, we are too!
We just got the news that our kids’ aftercare has to be closed for 2 weeks because someone caught the virus – I’m pretty angry about it because apparently this person had flu symptoms but still rocked up for work.
Why aren’t people not taking this seriously!!
With the numbers rising every day, the number of people I know who’ve lost loved ones to this virus – it’s very heartbreaking, to say the least.
Please wear a mask, please sanitise and if you are experiencing any symptoms please stay home and isolate yourself – let’s keep everyone around us safe during this third wave.
I’ve been working from home for the past 3 weeks now, I am very fortunate for this I know not everyone has this opportunity. I’ve been scared to go shopping for groceries and even debate sending my kids to school every morning – all we can do is pray and protect ourselves by taking every precaution known to us.
I baked the blueberry muffins as lunch box snacks for the kids, I would usually get crackers from the shops, but that just goes back to not going out as often as I usually would.
These muffins reminded me of back when I was a single gal, working at a Bank and going to the Vida E Cafe in our building – they made the best blueberry muffins with white chocolate chips and a delish crackling sugar top – It was glorious!
I hope you enjoy this recipe, I used frozen bluebs for this and it worked out brilliantly
115g unsalted butter, at room temperature
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon extract
240g cake flour
114g milk, at room temperature
350g blueberries, fresh or frozen – both work well in this recipe
50g sugar, for topping
Preheat the oven to 190°C. Prepare your muffin pan with baking spray, or line with muffin wrappers.
In a medium-sized bowl, beat together the butter and sugar until combined.
Add in the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
Fold in the baking powder, salt, and vanilla extract.
Add the flour alternately with the milk, beating gently just until combined. Scrape the bottom and sides of the bowl.
Add the berries to the batter, stirring just to combine.
Scoop 1/4-cupful of the batter into the prepared muffin tin
Sprinkle 1 teaspoon of granulated sugar on top of each muffin.
Bake the muffins for about 25-30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, after 10 minutes transfer them to a cooling rack.
Store in an airtight container for up to 3 days.