I can’t wait to watch Julie and Julia which is out in the cinemas later this week.
I am not a confident baker, but felt inspired to try out a muffin recipe after seeing the trailer for the movie last week. I found a relatively simple recipe for Blueberry Cornmeal Muffins in Essentials of Baking by Williams-Sonoma. I didn’t have any cornmeal in the cupboard, but had half a pack of dessicated coconut, so I decided to modify the recipe.
Blueberry and coconut muffins
Recipe makes 24 standard muffins
- 300g plain flour
- 2 tsp baking power
- 1/2 tsp baking soda
- a pinch of salt
- 50g dessicated coconut
- 1/4 tsp grated nutmeg
- 155g demerera sugar
Mix all of the above in a bowl and set aside.
- 2 large eggs
- 250ml milk
- 90g unsalted butter, melted
- 1 tsp vanilla extract
- 1 box of fresh blueberries
- 1 tbsp granulated sugar
- 1 tsp cinnamon powder
- Whisk the eggs, then add in the vanilla extract, followed by milk and butter, and mix well
- Pour the dry ingredients into the wet mix , and blend them together
- Fold in the blueberries
- Place muffin casings in a muffin tray
- Spoon in the mix until each casing is 3/4 full
- Sprinkle the cinnamon sugar on top of each muffin
- Place the muffin tray into an oven pre-heated at 200 degrees C.
- Bake the mufins for 20 minutes. To test if they’re cooked, prick the muffins with a toothpick. If the toothpick comes out clean, the muffin is cooked.
The sugar sprinkle gives the muffins a slightly crunchy top. I didn’t find the muffins too sweet, and the coconut gives them a nice texture when you bite in. Yum, perfect with a cup of tea!