(Inspired by Guilty Kitchen)

On a lazy Sunday morning in Gulu there really isn’t much to do….except of course bake muffins and cook a yummy breakfast. During our last trip to the states, we stocked up on Trader Joes food to supplement our dusty kitchen . One of our best purchases was freeze dried blueberries.

I started searching the internet for blueberry muffin recipes, but as usual landed at guiltykitchen.com and adapted it with the ingredients we had available (and added some extra flare).

We were all blown away by the results. Hot, fluffy muffins filled with the sweet tastes of blueberries and cranberries and the perfect amount of crumbly goodness. We suggest eating them fresh out of the oven.

Ingredients:



For the batter

1/2 cup salted butter

1/3 cup low fat milk

2 eggs

1 Tbsp vanilla

1/2 cup all purpose flour

1/3 cup brown bread flour (we guess this is the Ugandan version of whole wheat)

1/2 cup sugar

1/4 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 cup freeze dried blueberries

1 handful dried cranberries

For the crumble topping

1/4 cup flour

1/4 cup quick oats

1/4 cup brown sugar

2 Tbsp butter

1/2 tsp cinnamon

1 handful finely chopped walnuts

Method

Preheat oven to approx 375 degrees. (We say approx because our oven has no thermometer). Grease 12 count muffin tin (or line with muffin cups if you live in a place that has those convenient things!)

1. Melt butter in a small saucepan over medium heat. Stir continuously until butter is brown, being careful not to let it burn.



2. In a medium bowl whisk milk, eggs, and vanilla.

3. Once butter is browned (see picture for the right color) whisk in with milk mixture.

4. In a large, separate bowl mix flours, sugars, baking powder, cinnamon, and salt.

5. Pour wet ingredients into the large bowl and mix.

6. Fold in berries gently.

7. Add all crumble ingredients into a small bowl. Mix with fingers until you have a crumbly texture (seen in picture).

8. Pour batter evenly into the muffin tin. Then top each with the crumble mixture.

Bake for 15-20 mins… and viola! Delicious blueberry crumble muffins. If we can do it, anyone can do it.

We are our muffins with eggs & Sean Aldridge’s amazing foil pouch potatoes. (recipe coming soon!)