Wednesday 15 January 2014

Blueberry Muffins

 
 
Blueberry Muffins
(A)
120g butter, melted
150g caster sugar
2 eggs, lightly beaten
150g sour cream
(B)
250g plain flour
2. Tsp baking powder
1/2. Tsp bicarbonate of soda
Pinch of salt

1 cup of fresh or frozen blueberries
1/2 cup Demerara sugar
 

Put all the (A) ingredients in one bowl and mix to combine.
 
 
Put all the (B) ingredients in another bowl and sift together.

 
Add blueberries into (B) bowl.

 
Pour (A) into (B) and fold over 10-15 times until combined.

 
Some flour might be still visible so don't worry as it will all come together once it's baking.

Fill each muffin cases 3/4 of batter & sprinkle Demerara sugar on top if you want a crunchy topping.

Bake in a preheated oven at 180c for 20-25 minutes.
 
 
This recipe should make 10 large muffins.



 

 
 

 

 

 

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4 comments:

  1. Anonymous18 June 2014 at 03:15

    Hi Mandy,

    Can optout the demerara sugar? Thank you.

    ReplyDelete
    Replies
    1. Mandy18 June 2014 at 14:29

      Absolutely, it's only for crunch and texture. Still taste good without

      Delete
  2. Anonymous19 June 2014 at 04:10

    Thank you for your prompt reply!

    ReplyDelete
  3. Anonymous4 February 2015 at 06:16

    Hi Mandy, can I substitute butter with corn oil? I just baked your Chocolate Muffin & it was great! Thank you so much for sharing your receipt. I made abit of changes whereby I used corn oil in place of butter and reduced the sugar contents. We loved it so much!!! Wanted to share the pic with you here but dont know how. Nicole

    ReplyDelete

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