Once upon a time there was a girl. She fell in love with a boy and they ate blueberry muffins for breakfast after the happiest of times. When they were together there was a magic that made everything else fade away, leaving nothing but the two of them. But it was not to last.
The boy was stolen away by circumstance and in his place came another, full of sadness and fury, who left the girl alone.
Every now and then the first boy would reappear, but his visits were fleeting, and became rarer and rarer until all that was left was a shadow of what could have been. The girl lost all hope of seeing her boy again and started afresh, filling her life with new things.
But then came a night when he returned, without warning, truer than ever, and she remembered the enchanted times that had come before. She knew it was him because he reminded her about the blueberry muffins. She was so surprised by this sudden glimpse of the boy she used to know that she lost her words (a fate that had never befallen her until that night), and listened until her eyes closed and she slept the peaceful kind of sleep that only comes when things are as they should be.
The next day she got up and made blueberry muffins. It just seemed like the thing to do. And despite all that had been lost they still tasted of happiness and magic, and hopefully always will.
Blueberry & White Chocolate Muffins
(Makes 12 large muffins)
400g self raising flour
1 teaspoon baking powder
225g golden caster sugar
125g butter (I prefer to use salted butter)
4 small eggs (or 3 larger ones!)
1 teaspoon vanilla extract
200g frozen blueberries
200g white chocolate chunks
1. Pre-heat the oven to around 180 degrees and fill a 12-muffin pan with paper cases.
2. Melt the butter in a pan and then cream the butter and sugar together in a large bowl.
3. Add in the flour and baking powder, along with the eggs (beat them in advance if you like, though I personally don't bother), and mix it all together, pouring in the milk as you go, until you are left with a soft dropping consistency.
4. Stir in the vanilla extract, and then the chocolate chunks. Finally, gently fold in the blueberries until they are evenly spread throughout the mixture. Try not to over mix them, as they will turn the entire lot purple! Some streaks are inevitable though so don't worry too much - I actually think it makes them look nicer.
5. Spoon the mixture between the cases (they should be about three quarters full) and pop them in the oven for about 20-25 minutes, until they start to look a little golden and are springy to the touch. Leave them to cool in the tin for a few minutes, then transfer them to a wire rack. They're especially good eaten warm, and are lovely for breakfast.