It’s probably not hard to see that I love cooking. One of the things that I love about cooking is the sharing aspect. I love nothing more than foisting food upon my loved ones. So when somebody that I love is unwell, I turn to food for the solution.
My brother’s girlfriend currently has a terrible cold, so I made her an immunity-boosting soup and these muffins.
They’re packed full of blueberries and cranberries, which have antioxidants, vitamin C by the bucket load.
Lemon zest is great for eradicating toxins in the body. I realise that the sugar is probably counteracting the eradication slightly, but when you’re sick you need comfort food. We can’t be good all the time, right?
You’re doing your body a favour by eating one of these little muffins. Go on, make a batch.
Blueberry cranberry muffins
- 1 cup frozen blueberries
- ¾ cup dried cranberries
- 2 tbsp water
- 1 cup sugar
- 2 eggs
- 100g butter
- 2 tsp vanilla
- 2 ½ cups flour
- 2 ½ tsp bicarb
- 1 tbsp lemon zest, grated
- 1/3 cup sugar
Put ½ a cup of the blueberries and ¼ cup of the cranberries into a small saucepan with the water and one tablespoon of the sugar. Heat the mixture over a low-medium heat, stirring constantly and squishing the berries as you go. Keep on the heat for 5-8 minutes, until the water has mostly evaporated and you’re left with a small amount of syrup. Remove from the heat, and set aside to cool. If you want a berry pulp, grab a fork and mash the berries further – I kept lots of whole large chunks in mine, but you can make them whatever consistency you like.
Cream together your butter and sugar, then add in the vanilla and eggs. Mix well. Mix in the bicarb, then gently fold in the remaining blueberries and cranberries so that their colour doesn’t bleed into the mixture.
Mix together your sugar and lemon zest for the topping. Set this to one side.
Spoon into cupcake cases, then top with 1 tsp of your blueberry cranberry mixture, then sprinkle a generous teaspoon of the lemon sugar topping over the mixture. When the sugar topping bakes, it should caramelise slightly to create a satisfyingly crunchy coating for the top of the muffin.
Bake at 180° for 25-28 minutes.