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Blueberry and rhubarb muffins with clotted cream
- Prep time:
- 25 mins
- Cook time:
- 25 mins
- Serves:
- makes 12
Sweet rhubarb centres make David Massey's amazing blueberry speckled muffins a real treat for breakfast, and a sensational snack at anytime
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Ingredients
For the muffins
- 75g unsalted Butter
- 0.5 tsp Bicarbonate of soda
- 200g plain flour
- 2 tsp Baking powder
- 75g caster sugar
- 1 pinch Salt
- 200ml Buttermilk
- 1 large Egg
- 100g Blueberries
For the rhubarb
Method
1. Place the water, sugar and lemon juice together in a thick-bottomed pan and bring to the boil.2. Add the rhubarb and cook until soft. Remove and set aside.
3. Set the oven to 200C/gas 6. Melt the butter and leave to cool a little.
4. Combine all the dry ingredients in a large bowl and mix well.
5. In a measuring jug, beat together the buttermilk, egg and melted butter.
6. Pour the wet ingredients onto the dry and carefully combine taking care not to over work the mixture.
7. Fold in the blueberries. Spoon the mixture into well-greased muffin tins.
8. Make well in the centre of each with a teaspoon and spoon in a little rhubarb. Bake for 20 minutes.
9. Serve warm, with clotted cream.
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