Little Miss Beauregarde

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Blueberries are expensive. $10 a punnet at my local fruit and veg store nearly makes this muffin recipe not worth making because of how often you seen prepackaged ones available in store. But it’s homemade and you know exactly the ingredients that are in them and of course you get that sense of accomplishment when they come fresh out of the oven looking all cute and happy – at least that’s how I felt about these. I had to restrain myself from eating all twelve in the same day. In case you were concerned, I only ate one that day. And I gave some away. So I didn’t gorge myself on them despite the temptation.

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I’m most likely going to make this recipe again if I ever see blueberries on sale. If they have fruit in them they count as a nutritious breakfast, right?

Blueberry Muffins


1 cup blueberries*
1 tsp sugar

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 1/8 cups sugar
2 large eggs
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extract
1 cup blueberries


To make the jam, simmer the cup of blueberries and the sugar in a small saucepan over medium heat. Stir frequently as the berries cook, mashing with the back of a spoon to break them open until they thicken and reduce. After 5 minutes, turn off the heat and allow the mixture to cool to room temperature while you prepare the rest of the recipe.

Preheat the oven to 220ºC. Spray cupcake/muffin tin with nonstick cooking spray or place in cupcake liners. Mix the flour, baking powder, and salt in large bowl. Combine the sugar and eggs together in a separate bowl until evenly mixed. Slowly add the butter and oil as you whisk the mixture. Mix in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour bowl until just moistened. (The batter will be lumpy and a few spots of dry flour is okay.)

Pour the batter into the prepared tins. Spoon a teaspoon (or less) of the berry jam on top of each batter mound. Using a chopstick or a skewer, swirl the jam around a little. Bake in the oven for approximately 20 minutes until a skewer inserted comes out clean of uncooked batter. Allow the muffins to cool inside the tin for 5 minutes and then transfer to a wire rack to cool for a further 5 minutes before serving.

Adapted from the original recipe here.

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Although with the freezing weather we’ve been having lately in Melbourne, I’ve been searching for something warm to eat in the mornings. Oatmeal seems to be very popular on the internet lately and the only quick option I can find. If I can manage some decent presentation of a bowl of porridge, then that’ll be my next food post.

fish green


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