MUFFIN - Blueberry Muffin

By Aemelia

Ingredients

• 290 g (1 cup plus 2 tablespoons) sour cream
• 1 large egg (we use eggs with a minimum weight of 59g)
• 1/2 teaspoon vanilla extract (1 teaspoon vanilla essence)
• 40 ml (2 tablespoons) milk
• 55 g butter
• 38 g (1/4 cup) plain flour
• 250 g (1 2/3 cups) self-raising flour
• 200 g (3/4 cup plus 2 tablespoons) sugar
• 225 g (1 1/2 cups) fresh or frozen (unthawed) blueberries

Details

Servings 12
Adapted from exclusivelyfood.com.au

Preparation

Step 1

Combine sour cream, egg, and vanilla in a small bowl. Allow mixture to stand at room temperature while preparing the tin and other ingredients. If the sour cream mixture is too cold when you add the melted butter, the butter may start to harden.

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).

Line a muffin pan (1/3 cup capacity holes) with 12 patty/muffin cases that measure 5cm across the base.

Melt butter with milk in a small saucepan over low heat, or in a microwave-safe bowl in the microwave.

Combine flour and sugar in a large bowl. Add berries and stir gently to coat with flour mixture. Make a well in the centre of the flour mixture.

Add butter mixture to sour cream mixture and stir until combined. Pour wet ingredients into the well in the dry ingredients. Mix gently until just combined. Don't over mix as this will toughen the muffins and crush the berries. The mixture should have a fairly firm, coarse consistency. © exclusivelyfood.com.au

Divide the mixture evenly between the cases.

Bake for about 25-30 minutes, until golden brown. When the muffins are ready, a knife inserted into the centre of a muffin will come out without any batter attached. The muffins should also spring back when lightly pressed.

Serve warm or at room temperature. Store muffins in an airtight container. Suitable to freeze.