Bilberry and Hazelnut Muffins
Delicious served warm for breakfast or as a teatime treat, these simple muffins showcase the wonderful flavour of bilberries. We tend to freeze our berries overnight, which helps stop their purple juice leaking out into the batter as they are mixed in. Try not to overstir the mixture: you actually get lighter muffins from a slightly lumpy, unevenly mixed batter.
- 100g bilberries, frozen overnight if possible
- 1 egg
- 110ml buttermilk (or 60ml plain yogurt mixed with 50ml cold water)
- 50g unsalted butter, melted
- 50g caster sugar
- ½ teaspoon vanilla extract
- 150g plain flour
- ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 50g hazelnuts, shelled, skinned and chopped
- Preheat the oven to 180˚C. Line 6 holes in a 12-hole muffin tin with paper cases.
- In a large mixing bowl, combine the the egg, buttermilk (or yogurt and water), melted butter, sugar and vanilla. Put the flour, baking powder, bicarbonate of soda, cinnamon and salt into a sieve and sift them into the bowl on top of the wet ingredients. Lightly fold the dry ingredients into the wet for about 10 seconds.
- Add the bilberries and chopped hazelnuts and fold them in very quickly. Spoon the mixture into the paper cases and bake in the centre of the oven for about 30 minutes until risen and golden brown. Remove the muffins from the tin immediately and cool on a wire rack.
Recipe and photos by Otherwise for Wild Food UK