Friday, 2 August 2013


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. 


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


  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.


  1. Looks great, I'll take all of them please :D

  2. Ooooh! My oh my, I love blueberry muffins! I'm going to Pin this and try it with the kids one day. Nom!

    Thanks for sharing!

    1. So do I :D It's a great recipe to make with the kiddies as it is so easy :D Thanks for stopping by!

  3. Hi there! Thank you so much for linking up to the Friend Connect Blog Hop. I had a blast co-hosting this event. I would love it if we could keep in touch with each other and follow each other. I'm following you via GFC.

    P.S. muffins look yummy

    1. Thanks heaps for stopping by (and yes the muffins are delicious!) Loving your blog and following your journey on becoming fabulous :D

  4. Dear Nathalie, I just came over from Foodie Friday. These muffins look moist and delicious. A perfect weekend morning treat. Blessings, Catherine

    1. Hi Catherine, thanks heaps for stopping in! They were delicious :D

  5. Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    1. Thank-you Miz Helen and no worries :D Thanks for stopping by!


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