i am susan thye. aka chocolatesuze. lives in sydney, australia. born 30.5.83. married to noods. works in social media. this is a food and lifestyle blog. i like cheeseburgers, cake, fried chicken and macarons.
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PERSONAL DISCLAIMER. this is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - S. Thye, unless otherwise noted. i will hunt you down if you steal or hotlink any of my images and/or text. have a nice day!
27 October 2010, 04:23
I ♥ blueberry muffins. But they gotta be packed full of sweet, juicy blueberries or the muffin is deemed as fail which is what I experienced last week when I went hunting for a decent blueberry muffin in the central station area. A call out to both twitter and facebook peeps wasn’t promising and so I ended up baking these babies with a bit of tweaking of Exclusively Food’s recipe. Go forth and bake my friends! Oh and may I recommend doubling the recipe? Cos your batch will disappear faster than you can say ohgawdthesearesodelishmmmmoist. The crazy pink background is for Pinktober- support breast cancer awareness month yo!
1 carton (300g) sour cream
1 large egg
1/2 tsp vanilla extract
3 Tbsp milk
55g butter, melted
2 cups self-raising flour
3/4 cup sugar
2 cups fresh or frozen blueberries
Preheat (fan forced) oven to 170C. Mix 1 carton sour cream, 3/4 cup sugar, 1 egg, and 1 tsp vanilla extract in a large bowl.
Sift 2 cups self raising flour in same bowl
Add in the 2 cups of blueberries and toss them a bit in the flour
Add the 55g melted butter, 3 Tbsp milk and stir until mixture is just combined.
Divide mixture into muffin cases. Bake for 20-25mins.
Nawww mini muffins are so cute! Yeah couldn’t resist sneaking one to eat before taking a photo haha
Here, have a gander at my muffin innards. Packed full of blueberries oh yes
I’ve always wanted a bucket of muffins.
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