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The Lodge

Foodie Friday: Blueberry Muffins

Tucking into mouth-watering treats is an everyday occurrence at The Lodge! If your heart is pining for a taste of that infamous Lodge cuisine, why not try your hand at making some of our delightful Blueberry Muffins.

The Lodge Breakfast

INGREDIENTS

Muffin

200g Flour

1 tsp Baking powder

1 tsp Bicarbonate of soda

½ tsp Salt

100g Butter

100g Sugar

200g Blueberries

50g Honey

40g Molasses (or replace with more honey)

1 Large egg

60g Buttermilk or Plain yogurt as a substitute

 

Almond Topping

100g Flour

100g Ground almonds

100g Sugar

100g Butter (cold) cut into small cubes

 

METHOD

  • First of all freeze your blueberries until hard and then toss them in a little of the flour (this will stop them sinking to the bottom when they are cooked)
  • Sift all of the dry ingredients together in the same bowl
  • In an upright mixer or kitchen aid, whisk the butter on a low speed until creamy (around 2 minutes). At this point add the sugar, honey and molasses and continue to whisk for a further 3-4 minutes. The mixture should be pale and fluffy
  • Next, on a low speed, add the egg to incorporate and then add half of the dry ingredients
  • Add the buttermilk (or yogurt) followed by the remaining dry ingredients
  • Take the frozen blueberries and fold into the muffin mixture and place in the fridge for one hour. This will allow the flour to absorb the moisture in the mixture and result in a lighter muffin
  • For the almond topping, mix the sugar, flour and almonds until there are no lumps
  • Make sure the butter is cold and rub into the dry ingredients being careful not to warm up the butter too much. If it does then put it back into the fridge for 10 minutes. When totally mixed you are looking for small pieces no bigger than 1 cm
  • To cook the muffins remove the mix from the fridge and work it in the bowl for a short while (it will be really stiff straight out of the fridge) then spoon into muffin tins about ¾ of the way up. Cover generously with the almond topping and bake at 175°C for around 30-40 minutes or until a skewer comes out clean