SOUR CREAM BLUEBERRY MUFFINS

These blueberry muffins using sour cream are deliciously light, perfect with a cup of something hot on these cool winter days, and equally perfect with a glass of lemon and mint fizz in the balmy afternoons of summer when blueberries are at their height. I used frozen blueberries which worked perfectly and are an economical choice for when they are out of season. I think this recipe base would also cater perfectly for white chocolate chips and raspberries, my favourite muffin combination. 

INGREDIENTS:

2 eggs

1 cup sugar

1 vanilla bean scraped

1/2 cup vegetable oil

1 cup sour cream

2 cups plain flour

1 tsp baking powder

1 cup blueberries

METHOD:

1. Preheat oven to 200 degrees celsius. 
2. Line a 12 hole muffin tin with muffin papers.
3. Cream eggs and sugar together add vanilla
4. While whisking add oil in a thin stream.
5. Alternatively fold in flour with baking powder and sour cream
6. Carefully fold in blueberries. 
7. Spoon into prepared muffin tin
8. Cook for 15-20 minutes until golden and a skewer comes out clean.
9. Allow to cool slightly and then place on wire rack to completely cool

Makes 12 muffins. Preparation time 10 minutes. Cooking time 15-20 minutes.