Chocolate blueberry muffins
I came up with these muffins one day my son stayed home from school, in order to keep him entertained and busy. They turned out pretty good, and their basis was a simple sponge cake recipe!!
You'll need 125gr of butter or magarine, softened, a 125gr of caster sugar, 125gr of flour (I used 75gr of baking flour and and added 50gr cornmeal just for colour and because I loove the taste!) 2 tea spoons of baking powder, a dash of vanilla essence and two eggs. This is the basis of a simple sponge cake, it's easy to remember and so easy to do! As I wanted to use up a few bobs and bits I had around the house (like the chocolate eggs certain family members insist on giving my son for Easter, even after we have asked no to) I added a few chocolates and a few blueberries that were a bit on the ripe side.
Start by turning the oven on at 180º. Then line a muffin tray with baking parchment, making sure you leave no empty spaces. Cream the butter and the sugar together until pale, using an electric mixer, or by hand if you're that athletic. I'm not. Beat in the eggs, and after they are fully incorporated start sieving in the flour and the baking powder, as well as the drops of vanilla, folding everything together with a metal spoon. When the mixture has no lumps, just pour it into the lined muffin tray, and once that's done, just push in the chocs and the blueberries, alternately, into each muffin, one by muffin.
Bake on the pre heated oven for about 20 to 25 minutes, or untill a skewer comes out clean.
Let them rest for five minutes and then get them out of the tray and enjoy, you won't regret it!!