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Blueberry muffin with a twist and sour cream and baked in record time with ingredients you should have in the kitchen
Cooking time: 25 minutes
Serve 12 muffins
- 180g unsalted butter at room temperature
- 300g granulated sugar
- 3 large eggs at room temp
- 1½ tsp pure vanilla extract/essence
- 225g sour cream
- 60ml milk
- 350g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 300g fresh blueberries
Preheat oven to 180C and place muffin paper cases in cups of the muffin tray.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, and sugar until light and fluffy, about 5 minutes with the mixer on low speed, add eggs 1 at a time then add vanilla, sour cream, and milk.
In a separate bowl sift together the flour, baking powder, bicarbonate of soda, and salt.
With the mixer on low speed add flour mixture to the butter mixture and beat until just blended.
Fold in blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into prepared pans, filling each paper just over the top.
Bake for 25 minutes to 30 until muffins are lightly golden brown and stick come out clean when inserted.
Enjoy and thank you !!!
Prepared, tried, and tested by: Joy Martin Smyth