Imagine this: you’re gathered around a crackling campfire with friends, the stars twinkling brightly overhead, a warm drink in hand. You casually mention that you’ll be serving freshly baked blueberry muffins for breakfast. Your friends laugh, thinking it’s impossible without a proper oven. That is, until the next morning, when you unveil a magnificent, golden-brown giant blueberry potjie muffin, steaming and baked to perfection over the coals. The smell of blueberries mingles with the crisp morning air, and suddenly, everyone believes in campsite gourmet magic.
This giant muffin recipe is a showstopper, guaranteed to impress your group and make your camping breakfast unforgettable.
Why this giant muffin recipe works perfectly in the potjie
A potjie, the iconic cast-iron pot from South African braai culture, is perfect for this recipe. Its heavy-duty material evenly distributes heat, making it ideal not just for stews but also for baking. Cooking over the coals adds a subtle smoky note, and the pot acts as a mini oven—trapping heat and moisture for a soft, perfectly baked muffin. It’s a practical and charming way to cook outdoors.
Giant blueberry muffin recipe
This jumbo muffin is ideal for sharing and designed for a standard-sized potjie.
Ingredients:
- 3 tbsp melted butter (45 ml)
- 1 cup caster sugar
- 1 large egg
- 1 cup milk
- 1 cup fresh or frozen blueberries
- 2 cups cake flour
- 2 tsp baking powder
- Pinch of salt
- Fresh cream for serving
Instructions:
- Prepare the wet ingredients: In the unheated potjie, mix the melted butter and sugar until smooth. Stir in the egg and milk, ensuring everything is well combined.
- Coat the Blueberries: In a separate bowl, toss the blueberries with 1 tablespoon of flour. This keeps them from sinking during baking.
- Add the dry ingredients: Gently stir the remaining flour, baking powder, and salt into the wet mixture. Mix just until combined—don’t worry about a few lumps.
- Fold in Blueberries: Carefully fold the floured blueberries into the batter, being mindful not to overmix.
- Bake over coals: Cover the potjie with its lid and place it on medium-hot coals. Put a few coals on top of the lid to create even heat. Bake for approximately 20–25 minutes.
- Check for doneness: The muffin is ready when the top feels firm. To confirm, insert a skewer or knife into the center—it should come out clean.
- Serve and enjoy: Scoop the muffin straight from the potjie and serve warm with a dollop of fresh cream.
Extra tips for success
- Control the fire temperature: Baking in a potjie requires medium, steady heat. If the coals are too hot, the muffin may burn on the outside before cooking through in the middle. Start with fewer coals and gradually add more as needed to maintain the right temperature.
- Pre-test your potjie: If this is your first time baking with a potjie, it’s worth testing it out at home to get a feel for the heat distribution and timing. Practice makes perfect!
- Bring extra ingredients: This recipe is so good, you might find yourself wanting to make it again during your trip. Pack enough for a second batch, just in case.
Breakfast on the braai with the large blueberry muffin
This giant blueberry muffin is more than just a meal—it’s a highlight of your camping trip. It’s simple, fun to make, and delivers big on flavour. Whether camping or enjoying a backyard braai, this recipe is sure to impress. So grab your potjie and ingredients, and start baking your way to a delicious morning!
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