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.
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.
Hi Mandy,
ReplyDeleteCan optout the demerara sugar? Thank you.
Absolutely, it's only for crunch and texture. Still taste good without
DeleteThank you for your prompt reply!
ReplyDeleteHi 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