120g butter, melted
150g caster sugar
2 eggs, lightly beaten
150g sour cream
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.
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.