i love decorating cakes with flowers, i found these corn flowers at the weekend, the colour is so beautiful, i decided to use them to decorate these blueberry muffins. i coloured the glaze with some fresh blueberry juice. i roasted the blueberries first so they were really juicy.
110g butter (1 stick or 1/2 cup)
110g caster sugar (1/2 cup plus 1 tbsp)
110g self raising flour (3/4 cups plus 3 tbsp)
1 tsp vanilla extract
2 tbsp milk
6 tbsp roasted blueberries
preheat the oven to 180c /350f
place the blueberries on a tray and roast for a few minutes until they start to get juicy, keep some of the juice (about 5 to 8 minutes) then let cool in a bowl stirring to release more juice for the glaze.
in a bowl cream the butter and sugar together until pale and creamy then add the vanilla and eggs one at a time, then sift in the flour and fold in with the blueberries.
spoon in you cake would i used some fluted silicone cake cases from wholeport.com
make for 15 minutes or until a knife inserted comes out clean.
for glaze add the left over juice with some icing sugar and cover each muffin.
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