I had leftover sour cream from a batch of banana muffins - the perfect chance to try out this blueberry recipe that had been in my "bookmarks" folder for far too long. It's a recipe that I'm going to be keeping in my back pocket; a simple crowd-pleaser. The resultant texture is like a scone's, except more moist and fluffy. Replacing some butter with sour cream lets the blueberry flavour shine; a refreshing change from store-bought butter laden ones. A buttery muffin base may be suitable for chocolate muffins, but I find blueberry muffins are far better off with a creamy base.
Recipe adapted from here (Makes 12 muffins)
2 1/2 cups all purpose flour
1/2 tbsp baking powder1/2 tsp baking soda
1/4 tsp salt
100g unsalted butter, softened
3/8 cup white sugar (a 1/4 cup scoop filled one and a half times)
2 large eggs
11/2 cups sour cream
1 tsp lemon zest (zest of 1 lemon)
1/2 tbsp vanilla essence
1. In a big bowl, whisk together flour, baking powder, baking soda, salt.
2. In another big bowl, cream the butter and sugar together till fluffy. Mix in eggs 1 at a time. Stir in lemon zest and vanilla.
3. Mix in half of the dry ingredients till just incorporated.
4. Mix in half of the sour cream then beat for about 30 sec.
5. Repeat steps 3 and 4 for the rest of dry ingredients and sour cream. Ensure you reach the bottom of the bowl when you mix.
6. Stir in blueberries. Fill up muffin cases. Don't bother smoothing the tops or pushing them down; they'll level out in the oven.
7. Bake at 180 deg c for 25 min, on the centre rack of the oven. Then move to upper rack to brown the tops, about 5 min (keep an eye on them to avoid burning).