Moist Blueberry muffins
Moist Blueberry muffins
Bake a batch and you will be rewarded with delicious and moist blueberry muffins made tender by sour cream and bursting with fresh ripe fruit.
Recipe PDF
Ingredients
- 1 large egg
- 200 grams sugar approximately 250 ml or 1 cup, fine granulated
- ½ tsp lemon rind finely grated
- 65 grams butter approximately 1/2 stick, lightly salted
- 5 ml vanilla extract approximately 1 tsp
- 285 grams soured cream approximately 250 ml or 1 cup, 20% fat
- 350 grams cake flour or fine sponge flour approximately 625 ml or 2 1/2 cups
- 15 ml baking powder approximately 3 tsp or 1 tbs
- 300 grams blueberries approximately 375 ml or 1 1/2 cups
Instructions
- Preheat the oven to 175 degrees celcius or 350 Fahrenheit or Gas Mark 4.
- Melt the butter in the microwave for 20 seconds or in a small pot on the stove. Set aside to cool until required.
- Whisk the egg until light and frothy, about 1 minute in a cake mixer and 3 minutes with a whisk.
- Add the sugar and whisk until light and fluffy, approximately 5-10 minutes.
- Add the melted butter in a steady stream and beat until well blended.
- Add the vanilla extract and soured cream and mix until just combined. Do not over mix or it will become watery.
- Sift the dry ingredients together and toss in 1 cup of the blueberries.
- Fold the egg mixture into the flour and blueberries. Use a metal spoon and take care not to over mix the batter or bash too many of the berries. An over mixed batter will result in a leathery textured muffin.
- The batter will be thick so ensure that all the berries are evenly distributed when apportioning it. Use the remaining blueberries and place two berries on the top of each muffin.
- If you are using muffin liners then ensure that they are deep to hold the expanding batter.
- Bake for 35 minutes or until a tester comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before removing as the muffin has a tender moist crumb and may break if removed while it is too hot.
Notes
Use room temperature ingredients.
Do not overmix the batter as it will make the muffins tough.
Nutrition
Serving: 60gCalories: 277kcalCarbohydrates: 42gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 39mgSodium: 65mgPotassium: 213mgFiber: 1gSugar: 19gVitamin A: 320IUVitamin C: 2.7mgCalcium: 90mgIron: 0.5mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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