I love finding long lost items in the freezer. Not that my freezer is big enough to harbour the frozen piece of steak from last year, an odd slice of quiche or a bag of unidentified things — it is more so I hardly look into my freezer for anything. And on the occasions that I did look, I’ve always been pleasantly surprised. Like that time when I remembered there was a frozen filo (with lamb + sweet potato) that ended up being the perfect post work snack, a slice of banana bread to cure a sudden sugar craving and this time, frozen blueberries.
So what else to do with them …?
- 300g (2 cups) self-raising flour
- 155g (3/4 cup, firmly packed) brown sugar
- 300g (1.5 cup) frozen blueberries / raspberries / combo – whatever you add and how much is to taste.
- 250ml milk / buttermilk
- 1/4 cup vegetable oil
- 1 egg, lightly whisked
Preheat oven to 190°C. Line muffin pans with paper squares. Combine flour and sugar in a large bowl. Add blueberries (or other berries), and stir to combine. Add milk, oil and egg. Stir with a metal spoon until just combined (do not overmix). Spoon into pans. Bake for 25 minutes or until done. Turn onto a wire rack. Serve warm or at room temperature.
I reckon these taste better the next day, but still good warm and oozing with berry juices! Oh, and don’t thaw frozen berries, just chuck them straight in otherwise you’ll end up with a purple / red batter.