This recipe turned out well for an experiment. I fancied some breakfast muffins this morning and seeing how lovely the weather was, felt motivated to do some baking and have our breakfast out on the patio.
Once I started mixing the batter, I scrapped the idea of muffins and decided to bake it in a loaf tin instead. I did have the oven temperature up a tad high, hence the crusty appearance but will lower it next time. The blueberry slices were lovely and moist.
- 225g plain flour, sifted
- 2 tsp baking power
- 125g caster sugar
- 2 eggs, beaten
- 125g butter, melted, plus extra for greasing
- 1 tsp vanilla extract
- 70g fresh blueberries
- 2 to 3 tbsp dried cranberries
- Pre-heat the oven at 185 degrees
- Grease a 1lb loaf tin and line the base with parchment paper
- Mix the flour, baking power and sugar in a large bowl
- Make a well in the bowl and pour in the beaten egg, melted butter and vanilla
- Mix well to combine
- Gently mix in the fruit
- Use a spatula to transfer the batter into the loaf tin
- Bake in the centre of the oven for 35 to 40 minutes
- Take the tin out of the oven and leave to cool for 15 minutes
- Loosen the sides of the tin with a palette knife and flip over a plate/serving tray
- Serve on its on, or with butter and a good cup of tea!