I haven’t really baked a lot lately, but the weekend before last I suddenly got the urge again. I didn’t feel like going to the supermarket, so I had to make do with what I had lying around. I’d completely forgotten about it, but I still had quite a lot of blueberries in my freezer, and also some frozen mango pieces from the last time I baked these mango blondies.
Muffins are kind of my go to baked goodies for when I want to whip up something delicious but easy, and that’s how this blueberry and mango muffin recipe was born. I also added a little ginger to the recipe for a bit of extra flavour – but it’s a very subtle bit of extra flavour, so if you really love ginger you could a little more. I wouldn’t add more than 2 teaspoons of ginger in total, though.
Anyway, these were a definite success! My boyfriend (who hasn’t yet gotten used to my baking skills – which is nice) was kind of blown away by them (always a nice reaction to get), and my mother came over especially the next day to also taste them – and loved them as well. Turns out, mango, blueberry and ginger is an excellent combination!
You’ll need… (for 12 muffins)
- 250 g plain flour
- 1½ teaspoon baking powder
- pinch of salt
- 1 teaspoon ground ginger
- 200 g white caster sugar
- 120 ml sunflower oil
- 2 eggs (medium)
- 150 g blueberries
- 100 g mango (in small pieces)
- muffin tin (for 12 muffins) and 12 paper cases (those are optional)
- and an oven, of course! These muffins need to be baked at 180 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Mix the dry ingredients together Firstly, you need to take a large bowl and mix together the flour, sugar, salt, ground ginger and baking powder. Baking powder tends to be a bit lumpy, so I always sieve it above the bowl so it gets distributed evenly throughout the mixture.
2. Mix the wet ingredients together The wet ingedrients basically means: everything else. Take a smaller bowl and mix together the sunflower oil and the eggs until they’re combined. Also add the blueberries and pieces of mango and gently fold them through the wet mix.
3. Add wet ingredients to dry ingredients Create a little well in the middle of the dry ingredients, and pour in the wet mixture. Use a (wooden) spoon to gently fold everything together. Do not overmix — it is okay to still see little bits of flour. If you overmix the batter, your muffins will turn out too tough.
4. Divide the batter over the paper cases Divide your paper cases over the muffin tin (or grease it, if you don’t have paper cases) and then spoon the mixture into the cases.
5. Bake! Put the muffin tin into your preheated oven and bake the muffins for about 25-30 minutes, or until they’re golden on top and an inserted skewer comes out clean. When they’re done, take the tin out of the oven and let the muffins cool for 5-10 minutes before transferring them to a wire rack and letting them cool completely.
And there you have it! Your own blueberry and mango muffins – enjoy!