285gramssoured creamapproximately 250 ml or 1 cup, 20% fat
350gramscake flour or fine sponge flourapproximately 625 ml or 2 1/2 cups
15 ml baking powderapproximately 3 tsp or 1 tbs
300gramsblueberriesapproximately 375 ml or 1 1/2 cups
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.
Use room temperature ingredients.Do not overmix the batter as it will make the muffins tough.