Blueberry muffins are something we always see on our trips to America and something I love to eat! I love the combination of lemon and blueberry and something I wanted to add to my catalogue of recipes.
It is very easy to make these muffins and it’s all made in a bowl so no need to get the stand mixer out for this recipe!
You can use fresh or frozen blueberries in this recipe.
The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.
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To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then out muffin liners/ cupcake liners in a muffin tray. I used a Wilton available on Amazon
Weigh all the flour, baking powder, caster sugar and lemon zest into a large bowl.
The add the egg, sour cream, oil, milk and vanilla extract.
With a hand whisk mix until smooth and there are no traces of flour.
Fold in the blueberries.
Then divide equally between the liners.
Bake for 30 minutes or until a skewer comes out cleanly.
Lemon & Blueberry Muffins
Sarah’s servings: 10 Muffins or 12 Cupcakes
Sarah’s skill: Easy
Baking time: 30 minutes
Ingredients:
185g Plain flour
1 tsp Baking powder
125g Caster sugar
Zest 1 Lemon
1 Large egg
65g Sour cream
115ml Sunflower/ Vegetable oil
75ml Milk
1tsp Vanilla extract
140g Fresh or frozen blueberries
Method:
Pre-heat the oven to 190 degrees centigrade (170 degrees fan).
Put muffin liners/ cupcake liners in a muffin tray.
Weigh all the dry ingredients into a large bowl then all all the wet ingredients and with a hand whisk mix until smooth.
Fold in the blueberries and divide equally between the liners.
Bake for 30 minutes or until a skewer comes out cleanly.
Sarah’s extra slice…..
You can use muffin cases or cupcake cases for this recipe - for muffins you will get 10 and cupcakes 12.
Frozen or fresh blueberries can be used in this recipe.
The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.