Blueberry Muffins
A little bit decadent from the addition of sour cream but these blueberry muffins are divine. No need to splash the cash at expensive bakeries anymore!
: 3434 kcal
Ingredients
- 300 g plain flour
- 4 tbsp custard powder or use a ¼ cup measure
- 2 tsp baking powder
- ½ tsp baking soda level
- 180 g caster sugar
- 200 ml sour cream half fat is fine
- 50 ml milk
- 90 ml vegetable/rapeseed/rice bran oil
- 1 large egg
- 2 tsp vanilla extract
- 200 g frozen but not thawed blueberries
Instructions
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Preheat oven to 200⁰C and line a 12 hole muffin tin with paper cases.
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Whisk the flour, custard powder, raising agents and caster sugar together in a large bowl.
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Measure all but the berries into a jug, beat well then pour into the dry ingredients. Stir to combine, leaving a few lumps.
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Pour over the blueberries and fold in.
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Divide between the muffin cases and bake for 22 minutes – they will pretty much double in height and when a skewer is inserted into the centre, no raw batter should be evident. (Start checking at 20 minutes and be prepared to go to 25).
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Cool in the tin for 5 minutes then transfer to a rack to finish cooling
Recipe Notes
I prefer to use frozen berries as they are more convenient. Just don't be tempted to thaw them first as you'll end up with a soggy mess!