BLUEBERRY MUFFINS

Blueberry-Muffins made using fresh duck eggs

Blueberry-Muffins made using fresh duck eggs

Why eat shop bought muffins when you can rustle these up in a jiffy? Clongill Free Range Duck eggs are perfect for making muffins since they add lightness to the recipe…..plus, you get a blast of vitamin C from the blueberries which are just bursting with nutrients and flavour!

1 Clongill Free Range Duck Egg, beaten
80g (3oz) butter
225g (8oz) plain flour
2 teaspoons baking powder
115g (4oz) golden granulated sugar, plus 2 teaspoons for sprinkling
225g (8fl oz) natural yogurt
½ teaspoon vanilla extract
175g (6oz) blueberries, washed and dried

Blueberry-Muffins made using fresh duck eggs

Blueberry-Muffins made using fresh duck eggs


Preheat the oven to 180 celsius (160 C. for fan assisted ovens)

Set out 12 large paper cases in a muffin tin.

Melt the butter and allow to cool slightly.
Sift the flour and baking powder into a large bowl.

Stir in the sugar. Make a well in the centre of the dry ingredients and add the butter, yogurt, beaten egg and vanilla extract. Stir just to combine. The mixture will look lumpy – this is fine as over mixing will make the muffins heavy and tough. Our aim is to keep as much air in the mixture as is possible so that the muffins will rise, producing a lighter, fluffier bun.

Blueberry-Muffins made using fresh duck eggs

Blueberry-Muffins made using fresh duck eggs

Carefully fold in the blueberries, taking care at this stage not to break them up.

Divide evenly between the muffin cases and sprinkle a little sugar over the top of each.

Bake in the centre of the oven for about 30 minutes, until the muffins are risen and crisp on the top. Cool on a wire rack or eat warm.

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