Bursting with Berry Goodness

Question –  What goes so well with your midday cup of coffee ? Well you could opt for a nice bagel or sandwich however what do you do if the perfect partner to your coffee is something tantalisingly sweet?

Answer – A  perfectly baked moist Blueberry Muffin bursting with berry goodness


400g Plain Flour – 170g Caster Sugar – 170 ml Full Fat Milk – 115 ml Vegetable Oil – 2.5 tsp Baking Powder – 2 Eggs – 1 tsp Vanilla Extract – 220g Blueberries – Orange / Lemon zest ( optional ) – Demerara Sugar


Pre-Heat your oven to 190c / 375f / Gas 5. Sieve the flour into a large mixing bowl add the caster sugar and baking powder combining well. Whisk together the eggs, oil, milk, vanilla extract and zest if using. Pour the liquid mixture into the flour and gently fold together. Only fold until there is no flour showing ( a few lumps are fine just no streaks and mixing too much will result in dry tough muffins )

Add the blueberries ( fresh or frozen ) and divide mixture into a pre greased muffin tray if not using paper cases ( This recipe will be enough for approximately 12 muffins depending on how deep your muffin trays are ) Bake the muffins in the oven for between 20 – 25 minutes or until just firm to the touch and well risen. Trust us you will know when they are ready as the aroma will be calling you to the oven. Sprinkle the muffins with Demerara sugar and allow them to cool in the tray for a few minutes before placing onto a wire cooling rack. They can be eaten warm if you can’t wait long enough for them to cool completely !

So what do you think, will you have the patience to wait for them to cool ?


Mad about food. . .

Well this is where it all begins !

Join us as we share our recipes, reviews and general ramblings about all things food and drink related.

Lets start with a coffee and slice of cake as we get to know each other

Apple & Blueberry Cake ( its yummy and very easy )


250 g self raising flour – 125 g butter – 150 g castor sugar – 2 eggs – 125 ml milk – 1 tsp vanilla extract – 2 tbsp demerara sugar – 1 apple – 125 g blueberries


Combine the first six ingredients into a bowl and mix ( we used the trusty KitchenAid stand mixer ). Pour the cake mixture into a lined springform cake tin thats about 20cm in size. Top with half the blueberries and then add thin slices of apple before adding the remaining blueberries. Sprinkle on the demerara sugar and bake for 40 – 45 minutes in a preheated oven at 170c.