When I was in my twenties, I worked at the Hard Rock Café. We would get to work at 10am in the morning to tidy up from the night before, and set up for lunch. The kitchen opened for lunch at 12pm and closed at 3pm. After this, we could eat and if there was enough time before the supper shift started, I would rush home to spend an hour with my partner. He owned a restaurant and our hours were crazy. I was allowed to arrive an hour later than the rest of the staff for the supper shift – but that meant that I could not eat supper. It also meant that I had to make my lunch count. We started serving meals at 6pm and during the week we closed the kitchen at 1am. On a Friday and a Saturday the kitchen closed at 3am and on a Sunday night, relief was in sight, with the kitchen closing at 11pm. Some night shifts saw me getting home, showering to get the smell of hamburger out of my waist length, very thick hair, and then climbing into bed for a few hour’s sleep. On those mornings, there was no time for breakfast. Thankfully there was a very good coffee shop next door to the Hard Rock, and they made the most amazing blueberry muffins. Barbara, the owners wife, and I would get one each morning to have with the first of our many cups of coffee that would sustain us throughout the day.
So, when I saw the theme for this month’s mingle on Mele Cotte’s blog (cherries and berries) I knew I wanted to turn my hand to blueberry muffins. Blueberries are in season right now, and this recipe seemed like the perfect one to share.
- 215g flour
- 5mls baking powder
- 0.625mls bicarbonate of soda
- 125mls sugar - I used fructose
- 75g fresh blueberries
- 60g butter
- 1 egg, lightly beaten
- 125mls milk
- Preheat the oven to 200° Celsius
- Mix together the dry ingredients
- Gently mix in the blueberries
- Melt the butter
- Add the milk to the egg and then add the melted butter
- Make a well in the centre of the flour and pour in the liquid
- Gently fold in until just mixed - you want a lumpy texture
- Spoon the mixture into a prepared muffin tin
- Bake for 15 minutes
- Allow to cool on a wire rack
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