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 if you double the recipe you might want to use a stand mixer to mix or your arms will get tired. 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.