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Comment by Dineatmyhouse on November 3, 2009 at 16:09

PimlicoPal I just bust a button on my jeans looking at your BM's they look heavenly! Welcome to the site :)

Comment by PimlicoPal on November 3, 2009 at 13:00

For Bakelady59 - my method for Blueberry Muffins. For variety, substitute Glace Cherries and Almond Essence for Blueberries and Vanilla Essence respectively. Switch the oven on to 200 deg C. You need 2 bowls, for the 'dry' mix and the 'wet' mix. In the wet bowl, mix 50g melted butter (or olivio-like spread) with 110 ml (1/4 pt) milk (any kind). The milk will cool the butter. Add an egg and a tsp of vanilla essence and stir to a liquid. In the dry bowl, mix 10 oz plain flour, 3oz of sugar (any kind) and a dessertspoon of baking powder (don't be mean with the BP - too much has no effect, too little means fairy cakes). Make a 'hole' in the dry mix and pour in the wet mix. Turn/Fold it over with a spatula until the flour is just wet (i.e. no powdery bits - don't overdo it or again you will get fairy cakes). As you turn over, drop in the blueberries - save a few for the tops. Spoon the rough mix into a muffin tray (cased or not - only the washing up amount is affected). Make sure you fill the tin-holes to the brim, with 'spikes' of mix protruding above. Drop some blueberries on the tops and push in a bit. Bake for 20 mins until browning. Use fresh blueberries or dried ones - frozen ones create blue cake mix. If they come out too rounded, the mix is too wet - use more flour or less wet mix. For a lower sugar version, use half the sugar and about 15 tsp sweetener. These quantities should get you about 4 or 5 very large Muffins. Good luck. Next time I do some I will take some photos of the process.