The blueberry muffin is an absolute classic. Our secret is to add a little bit of malt to the mixture and honestly, it elevates your muffin to a whole NEW level! This recipe is paired with some awesome flavours of toffee, caramelised white chocolate and macerated bluebs. Def worth a go at home.
Preheat the oven to 140ºC. Roughly chop the white chocolate and spread it over a baking tray lined with greaseproof paper. Bake in the oven for 30-40 minutes, stirring every 10 minutes until it’s a deep golden brown. Season with a little sea salt and scrape the chocolate into a container or jar. Leave it in the fridge to set.
Heat the oil in a large saucepan over a high heat and add the corn. Coat it in the oil, add a lid and leave it until the corn starts to pop. Let all of the corn pop before removing from the heat.
Tip the caster sugar into a medium saucepan and pour in just enough water to cover it. Put the pan over a medium-high heat and bring to a boil. Leave the liquid to bubble, never leaving it unattended, until the water evaporates and the sugar being to brown. Keep it over the heat until the caramel turns a deep brown. Carefully add the butter (the sugar might splutter a little). Whisk it in until completely combined then do the same with the cream. Let it bubble vigorously for 5 minutes, whisking constantly, until it darkens and thickens enough to hold ribbons for a few seconds. Season with the sea salt. Pour just enough of the sauce over the popcorn to coat it, then set aside and leave to cool.
Raise the temperature of the oven to 220ºC. Sit large muffin cases into a muffin tray in preparation for the mixture. Weigh the flour, baking powder, salt and caster sugar into a bowl, then stir to combine. Whisk the eggs, buttermilk, oil and vanilla extract in a second bowl. Pour the wet stuff into the dry stuff, then mix gently until fully combined, taking care not to overwork the mixture. *Too much stirring causes chewy muffins. Drop the about ¾ of the blueberries into the batter and mix in.
Divide the mixture between the muffin cases, making sure they are filled ¾ of the way up. Dot the leftover blueberries on top of the muffins and sprinkle with the brown sugar. Place them into the oven and immediately turn it down to 180ºC. Bake for 25 minutes, until risen, golden and if you poke a clean skewer into the muffin it comes out clean too.
Allow to cool in the muffin tins for 10 minutes before lifting onto a wire rack to cool completely. Pour the extra butterscotch sauce over the muffins, spreading it over the tops. Decorate with the caramelised white chocolate, popcorn and the remaining fresh blueberries then scatter over a little extra malt powder if you want and serve.