Ingredients:
2 cups plain flour
1 tsp baking powder
1/4 tsp baking soda
2 eggs
1 cup sugar
1/2 tsp salt
1 cup sour cream
1/2 cup oil
1 tsp vanilla essence
1 cup blueberries
Preparation:
- Preheat the oven to 180 degree celcius. Line a 12 hole muffin tin with paper cases.
- In a large mixing bowl, beat together eggs, sugar and salt with an electric mixer on high speed for 4-5 minutes.
- Add sour cream, oil and vanilla essence and beat on low speed until just combined.
- Sift together plain flour, baking powder and baking soda in a medium bowl.
- Add the flour mixture to the wet ingredients little by little, beating on low speed until just combined. Do not overmix.
- In a small bowl, toss to coat blueberries with 1 tsp plain flour.
- Add this blueberries to the batter and gently fold in just until combined.
- Divide the mixture between the paper cases and then bake in the oven for 25-30 minutes until a toothpick inserted comes out clean.
- Transfer the muffins to a wire rack and leave to cool completely…