Blueberry Sour Cream Muffins


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


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

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