Boozy Blueberry Muffins
Autumn has arrived, and with it the appropriate weather. Driving home from work on Friday, there were fascinating little dried leaf tornadoes whirling in the middle of the street. The leaves had, of course, not suddenly fallen from the trees just because it was autumn but way before because of the heat wave we had this summer.
Pretty as it looked, though, it also brought the awareness that the days of fresh garden vegetables and fruits are over. Back to shop-bought it is. However, I was able to get some – not exactly cheap – last raspberries and blueberries at the Friday market, and so I decided on making something between a goodbye to summer and a hello to autumn.
I knew I wanted to make muffins using the blueberries, and I saw a cobbler on the Jamie Oliver website that used strawberries baked in Pimms, which gave me the idea to bake my blueberries in Limoncello before adding them to the muffin batter.
Somehow the chocolate and crumble on top made them feel like autumn to me, but I have to say that even though I had been convinced lately that my baking mojo was back, the end result does not match my vision. Instead of going up, my muffins went wide. Could have been that the crumble weighed them down, not sure why that happened.
Taste-wise, though, there’s absolutely nothing to complain about. When the Limoncello soaked raspberries came out of the oven, the kitchen smelled great, and a first taste confirmed this had been a good idea.
Due to the alcohol soaked blueberries the inside of these muffins is moist, fruity, and you can taste the Limoncello. As both the berries and the liqueur are on the tart side, you don’t much taste the sugar in the batter; however, the crumble makes up for that, adding a nice sweetness to the muffins. If you wanted a sweeter kind of muffin, you could roast the berries in Vin Santo.
I’ve never experimented with alcohol soaked fruit before, but I definitely will explore this avenue further.
Boozy Blueberry Muffins
250 g blueberries, rinsed and dried
40 ml raw cane sugar
40 ml Limoncello
150 g margarine
100 g fine sugar
2 large eggs
180 g flour
2 tsp baking powder
2 tbsp unsweetened cocoa powder
75 g raw cane sugar
75 g margarine
75 g flour
Preheat oven to 240°C / 450°C. Place blueberries in an ovenproof dish, add sugar and Limoncello, mix well. Reduce oven heat to 190°C / 350°F, then place fruit on middle shelf and bake for 10 minutes. The fruit should hold its shape. Remove from oven and let cool slightly. Keep oven running.
While the fruit is in the oven, whip together margarine and sugar until slightly creamy, then add all other ingredients until the batter is smooth.
Next mix topping ingredients by hand or with blender until they turn crumbly.
Keeping about 2 tbsp back for the topping, add blueberries and juices to the muffin batter. Place muffin moulds into a muffin tray and distribute batter evenly. Top with crumbles and add blueberries on top.
Bake at 190°C / 350°F on middle shelf for 20 minutes, until a wooden skewer comes out clean when piercing the muffins. Serve slightly warm or cool.