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Blueberry Muffins

Blueberry Muffins

The secret to these utterly delicious, moist bran muffins it to use some blueberries to make a fruit compote which intensifies the flavour and adds moisture and softness.

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You Will Need:

Blueberry Compote
Decoration: Water Icing
  • 1 cup (250 ml) icing sugar
  • 3 T (45 ml) lemon juice
  • ½ cup (125 ml) blueberries
  • ½ cup (125 ml) chopped pistachio nuts
Batter Component
  • 2 extra large eggs, at room temperature
  • ½ cup (125 ml) canola oil
  • 1 cup (250 ml) plain full cream yoghurt
  • ¾ cup (180 ml) lukewarm full cream milk, warmed
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
  • ½ cup (50 g) whole blueberries
  • blueberry compote (recipe above)
Blueberry Compote
Batter Component
  • 2 extra large eggs, at room temperature
  • ½ cup (125 ml) canola oil
  • 1 cup (250 ml) plain full cream yoghurt
  • ¾ cup (180 ml) lukewarm full cream milk, warmed
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
  • ½ cup (50 g) whole blueberries
  • blueberry compote (recipe above)
Decoration: Water Icing
  • 1 cup (250 ml) icing sugar
  • 3 T (45 ml) lemon juice
  • ½ cup (125 ml) blueberries
  • ½ cup (125 ml) chopped pistachio nuts
Blueberries Blueberries
Blueberry Jam Blueberry Jam
Healthy Lunch Healthy Lunch

Ina’s Tip

If blueberries are out of season, make the fruit compote with nectarines or plums. Use ± 5 - 6 depending on size.

Method:

Blueberry Compote

Crush the berries lightly with the sugar in a small saucepan, using a potato masher.

Add water, Seasoned Sea Salt, and lemon juice. Simmer until ‘jammy’.

Allow to cool. 


Muffins

Pour boiling water over the raisins to plump them up. Allow to stand for a few minutes, then drain and set aside to swell.

Adjust the oven rack to the middle position and preheat the oven to 190 °C.

Butter 2 muffin tins or, much better, make paper cups with baking paper as shown on the back of the box.

Beat eggs and add oil in a thin stream while beating on high speed until well blended. Alternate addition of yoghurt and milk and beat until emulsified.

Add contents of pack, drained plumped raisins, whole blueberries and blue berry compote. Stir by hand with a spatula ± 40 times until uniformly blended. (Do not beat).

Spoon mixture into muffin paper cups, using an ice cream scoop or a regular spoon.

Bake for about 35 - 40 minutes. 


Water Icing

Sift the icing sugar. Slowly stir in the lemon juice until the mixture is slightly runny.

Drizzle over the muffins and sprinkle over the chopped pistachio nuts and whole blueberries.

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Blueberry Muffins

The secret to these utterly delicious, moist bran muffins it to use some blueberries to make a fruit compote which intensifies the flavour and adds moisture and softness.

Blueberry Muffins

You Will Need:

Blueberry Compote
Batter Component
  • 2 extra large eggs, at room temperature
  • ½ cup (125 ml) canola oil
  • 1 cup (250 ml) plain full cream yoghurt
  • ¾ cup (180 ml) lukewarm full cream milk, warmed
  • 1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
  • ½ cup (50 g) whole blueberries
  • blueberry compote (recipe above)
Decoration: Water Icing
  • 1 cup (250 ml) icing sugar
  • 3 T (45 ml) lemon juice
  • ½ cup (125 ml) blueberries
  • ½ cup (125 ml) chopped pistachio nuts
Ina’s Tip

If blueberries are out of season, make the fruit compote with nectarines or plums. Use ± 5 - 6 depending on size.

Method:

Blueberry Compote

Crush the berries lightly with the sugar in a small saucepan, using a potato masher.

Add water, Seasoned Sea Salt, and lemon juice. Simmer until ‘jammy’.

Allow to cool. 


Muffins

Pour boiling water over the raisins to plump them up. Allow to stand for a few minutes, then drain and set aside to swell.

Adjust the oven rack to the middle position and preheat the oven to 190 °C.

Butter 2 muffin tins or, much better, make paper cups with baking paper as shown on the back of the box.

Beat eggs and add oil in a thin stream while beating on high speed until well blended. Alternate addition of yoghurt and milk and beat until emulsified.

Add contents of pack, drained plumped raisins, whole blueberries and blue berry compote. Stir by hand with a spatula ± 40 times until uniformly blended. (Do not beat).

Spoon mixture into muffin paper cups, using an ice cream scoop or a regular spoon.

Bake for about 35 - 40 minutes. 


Water Icing

Sift the icing sugar. Slowly stir in the lemon juice until the mixture is slightly runny.

Drizzle over the muffins and sprinkle over the chopped pistachio nuts and whole blueberries.

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