But listen to me: for one moment, quit being sad. Hear blessings drop their blossoms around you.
- Jalaluddin Rumi
This is a very apt quote from my new book 'A Treasury of Rumi', which seems particularly poignant during this unprecedented time. But I'm counting my blessings now more than ever and اَÙ„ْØَÙ…ْدُ Ù„ِÙ„ّٰÙ‡ِ I have an abundance of reasons to be grateful. I've been taking this time off to resurrect my love of reading and make a sizable dent in my ever-growing tbr list. It's kinda working and kinda not, I've started five different books (finished one) and succumbed to a few online book hauls. But I do have a newfound interest in reading poetry and history, which is so unlike me considering fantasy fiction is my all-time favourite genre.
It's also currently Ramadan and this time off has been perfect to spiritually recharge, refocus on what's important and spend time with family.
We've had some glorious weather, the fruit trees have blossomed beautifully and I've been basking in the sunshine like a tortoise.
I've also been writing more and baking more than I have in quite a while. And speaking of writing and baking, if lockdown can't force me to get around to writing up a blog post then nothing can!
But worry not because these incredible blueberry muffins have got me raring to go. I made them yesterday afternoon and we had them as a post-Iftar treat with tea.
I love this recipe because it is incredibly easy and yields the most delicious muffins; soft tender crumb, studded with blueberries, and with a crunchy sugar crown.
So to make these Sugar Crust Blueberry Muffins begin by beating together 200g of granulated sugar and 115g of margarine (or softened butter) until light and fluffy. Add two eggs one at a time, beating well after each addition.
Then add 240g of plain flour, 2tsp baking powder, and 1/2tsp salt. In addition to 120ml of milk and 1tsp vanilla extract and beat until combined. Finally, stir in 200g of fresh blueberries (or an equal quantity of frozen blueberries - do not thaw)
Spoon the mixture into muffin cases and add extra blueberries to the muffins that have less. Sprinkle some brown sugar on top and bake in a preheated oven at Gas Mark 4 for 30 minutes until golden brown and an inserted toothpick comes out clean.
Leave in the pan to cool slightly before transfer to a wire rack.
😋
Enjoy!
Q x
Q x
