I'm not sure what has happened. I have turned from overindulging at dinner to starting the day on luxurious breakfasts. I've gone from pies to porridge. I suppose that this is the time of year where it's nice to be able to (even if only sometimes) sit outside and enjoy that first meal of the day. There are plenty of glorious contenders to do this with: Eggs Benedict, a full English, pancakes with maple syrup and simple, but wonderful, toast with butter and jam.I don't know about you but I have certainly started the day on a blueberry muffin if I'm out and about and in a rush. Muffins seem to have taken over coffee shops and bakers, I can't remember the last time I went somewhere where a muffin wasn't an option. Usually purchased in a cellophane wrapper and inevitably disappointing I wanted to make my own blueberry muffins. Not the cake type muffin though. The unrivalled blueberry flavour was essential but with something crunchy; a breakfast to take your time over.
You will need (for two):
2 muffins (the bread kind)
This will take you a matter of minutes to make. Put the blueberries into a saucepan with a sprinkling of sugar and a dribble of water and cook until the blueberries burst, stirring from time to time. While the blueberries cook cut the muffins in half and toast them under the grill cut side down until lightly golden. Remove from the grill, turn them cut side up and smother each half in butter. Sprinkle some sugar over the buttered muffins and return to the grill until golden brown. Be careful to watch the muffins when they go under the grill as they can catch in the blink of an eye.
When the blueberries have burst keep them on a high heat until they have reduced to a thin jam consistency. Pile the blueberries and their juice onto the muffins. The juice will sink through the muffins but fear not, it is a lovely addition.
What a way to start a day. After eating this you feel both naughty and virtuous; you've had fruit to start the day along with an awful lot of butter. These woes go straight out of the window after the first mouthful. The muffins would be incredible on their own with the crust of sugar and butter adorning the top. The ultimate mouthful is one where you get the sweet, golden, crisp edge of the muffin and a few soft, silky berries. The juice soaking through makes the middle of the muffin a divine place to be.
This is I guess not only a take on the ubiquitous blueberry muffin but also a dressed up version of jammed and buttered toast. If you start the weekdays with toast, why not start the weekend with this? If industrial muffins have let you down don't let it continue. I'm not entirely convinced that this would be an easy thing to take with you on your way to work, sat on the train with blueberry juice squirting out of the end, but if you've got a spare ten minutes give it a try; that's what weekends are for.