Blueberry and Maple Syrup Muffins

(makes 6 cupcake/muffins or 12 fairy cake size)

I put this recipe together to use up the last of my fresh blueberries.  Most recipes I found for Blueberry muffins contained buttermilk which isn’t a ‘store cupboard ingredient’ for me.  Going out to buy buttermilk to use up some blueberries would have defeated the object of reducing food waste and consumption so I tinkered around and the results of the following recipe are really tasty!

Using a 100ml or 1dl cup measure will give you enough mixture to make 6 standard size muffins or 12 standard size fairy cakes.  Keep in an air tight container and they will stay fresh and tasty for a few days but they are best just warm out of the oven.

Ingredients

For the muffins

½ cup Stork

1 cup granulated sugar

¼ teaspoon salt

2 eggs

1 teaspoon vanilla

2 cups plain flour

½ cup milk

¾ cup fresh blueberries

2 table spoons maple syrup

For the frosting

2 table spoons maple syrup

3 table spoons icing sugar

Method

Pre heat oven to 180 degrees C (fan oven)

Line muffin or fairy cake tin with cases

In a large bowl, cream the sugar and Stork together until its light and creamy.

Add the eggs, one at a time using a whisk to beat until smooth.

Beat in vanilla, baking powder and salt.

With a spoon, fold in half the flour and then half the milk.  Repeat.

Fold in the blueberries.

Don’t over work the mixture, it will make the muffins heavy.

Spoon the mixture evenly into cases.

Bake for approx. 15 mins (for fairy cakes) or approx 18mins (for muffins) until golden brown and springy to the touch (they should just be coming away from the sides of the tin when they are ready).

Place on a cooling rack.

Mix the maple syrup and icing sugar until smooth.

Brush onto the muffins while they are still warm.

Enjoy!