Blueberry Muffins With Duck Eggs
My husband and I love blueberry muffins, so I thought I would share the recipe with you.
Ingredients
- 8 oz/225g soft margarine
- 10 oz/275g caster sugar
- 1 tsp vanilla essence
- 2 duck eggs – beaten
- 11 oz/300g self raising flour
- 8 oz/225g blueberries – washed
Method
- Cream the margarine and sugar together.
- Beat in the eggs and vanilla essence.
- Fold in the flour.
- Stir in the blueberries until they are mixed into the mixture without getting mashed up.
- Spoon mixture into muffin cases. Fills 12 cases. Or use grease proof paper cut to fit the muffin tray with some excess paper around the edges.
- Place in the oven 180-200 degrees for about 30 minutes. Check after 15 minutes that not browning too much on top.
- The muffins are ready when golden brown on top and when you place a knife in the muffin the knife comes out clean.
- Remove from over and allow to cool a little still in the muffin trays and then place on a cooling rack.
Makes 12 large muffins. Muffins can be eaten as they come or served warm or cold with custard or yoghurt.
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Hi Sara, How much does a duck egg weigh as I would like to use a goose egg to make the muffins. Goose egg weighs approx 145 grms 200 grms unless it is a double yoker!!!!!
regards Mama
I love to cook with duck eggs. That’s the best part about having ducks!
Hi Kelly,
Thanks for dropping by the farmingfriends website again. hope all is well with you. I’ve just checked out your site and your ducks are lovely. Do you have a favourite duck egg recipe you’d like to share?
Thanks for leaving your comment.
kind regards
Sara @ farmingfriends