About this recipe: Blueberries are native to North America, and we have fond memories picking them in the wild high in the Appalachian Mountains. The season is as ephemeral as summer itself – you’ll usually only find them fresh in late July – but luckily they freeze well. Since the blueberries explode when cooking, frozen berries (as well as tinned berries) are entirely fine to use, although you won’t get the same intense bursts of caramelised juice that you get when you make them with fresh berries.
To warm, simply place under the grill for 2 or 3 minutes. Muffins will freeze well, or they will keep for about 3 days. If you do not have a muffin tin, you can also bake this as a loaf – reduce heat, increase cooking time, and check for doneness with a skewer.
Made a batch half an hour ago. I followed the recipe exactly and they are perfect. Absolutely scrummy! I will definitely make these again.us. *** UPDATE: I have made these so often now they are a regular inclusion in the lunch boxes. Not to mention the fact that I sometimes 'reward' myself with an extra one when nobody is looking. They are still absolutely delicious. Naughty but nice!!! - 13 May 2015
Lovely and easy to make. Like the fact that sugar quantity is low. I made them dairy free by using almond milk and melting 'pure' marg for the fat. This is my second batch - 07 Feb 2016
Yum! I didn't have enough blueberries for the full batch so I split the mix into two and added a punnet of blueberries to one half and to the other a chopped snickers bar, a few chopped squares of milk choc and a handful of salted peanuts to make snickers muffins. They rose perfectly. Thanks for the recipe! - 03 May 2016