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ABEILLE | Cellular Blankets | The Perfect Layer

Blueberry & Chocolate Chip Muffins

Michelle

Blueberry & Chocolate Chip Muffins - The Hummingbird Bakery Cookbook is one of my favorite baking books, the recipes never fail to deliver and are always delicious. I adore fresh muffins & nothing quite tops the smell of fresh baking wafting through the house. My busy boys are soon distracted by the intoxicating smell and soon enough were all crowded around the oven waiting including Oscar the dog!

I couldn't decide if I wanted blueberry or chocolate chip so decided to make 6 or each, blueberry for breakfast & chocolate chip for our mid morning snack.. If you want just one flavour use 250g of your preferential filling.Oliver enjoying a muffin

Ingredients - Makes 12 360g plain flour 370g caster sugar 1 tsp salt 1 ½ tsp baking powder ½ bicarbonate of soda 375ml buttermilk 1 egg ½ vanilla extract 70g unsalted butter, melted 125g blueberries 125g Chocolate chipsIngredients

Method Preheat oven to 170C / 325F.

Line a 12-hole muffin tin with paper cases. I used 2 different design cases to determine the different flavours

Put the flour, sugar, salt, baking powder and bicarbonate of soda in an electric mixer with the paddle attachment or in a large bowl and use an electric blender or a hand whisk and beatDry ingredients

Pour in the buttermilk, egg and vanilla extract into a jug and mix to combine. Slowly pour into the flour mixture and beat until all the ingredients are incorporatedWet ingredients poured in

Pour in the melted butter and beat until the butter is just incorporated, then beat until the batter is even and smoothButter

At this point I divided the batter into two bowls. In one bowl gently fold in the blueberries with a wooden spoon until evenly dispersedBlueberry muffin mixture

In the second bowl gently fold in the naughty chocolate chips until also evenly dispersedChocolate muffin mixture

Spoon the mixture into the paper cases until two-thirds full (careful not to be greedy like me & overfill as they don't look as professional) Filling the cases

Bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touchedBlueberry

TIP: A skewer inserted in the center should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.Chocolate Chip Muffins

Enjoy, we certainly did! Michelle X