You will need
small saucepan
potato masher
wooden spoon
small colander
pair of scissors
2 muffin pans
large glass bowl
electric beaters
measuring jug
2 spoons
oven gloves
¾ cup (± 120 g) blueberries
2 T (30 ml) sugar
¼ cup (60 ml) water
pinch salt
1 t (5 ml) lemon juice
2 extra large eggs, at room temperature
½ cup (125 ml) canola oil
1 cup (250 ml) plain full cream yoghurt
1 cup (250 ml) full cream milk
1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
½ cup (± 100 g) whole blueberries
blueberry jam
Method
Blueberry Jam
Crush the berries lightly with the sugar in a small saucepan, using a potato masher. Add water, salt and lemon juice. Simmer until ‘jammy’ it will leave a ‘path’ on the bottom of the pot when stirred (see pic).
Muffins
Remove the raisin bag from the foil packet and pour boiling water over the raisins to plump them up. Drain immediately and set aside to swell.
Adjust oven rack to the middle position. Preheat oven to 190°C. Grease 2 muffin pans. Beat eggs and oil for 30 seconds on high speed until well blended. Add yoghurt and milk and beat until blended.
Add contents of pack, drained plumped raisins, whole blueberries and blueberry jam. Stir by hand with a wooden spoon ± 40 times until uniformly blended. (Do not beat.) Spoon mixture into buttered muffin pan/s. An ice cream scoop does the job perfectly.
Bake for about 30 – 35 minutes.
Serve with butter.
