About this recipe:These tasty muffins are moist, tender and incredibly light. The recipe is also very versatile - you can add anything to these muffins, such as chocolate chips, nuts, raisins and other fresh/frozen fruit.
Makes: 12 muffins
125g butter, softened
200g caster sugar
175ml soured cream
4 tablespoons milk
250g self-raising flour, sifted
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 160 C / Gas 2 1/2. Grease or line a 12-hole muffin tin.
Cream butter and sugar together until light and fluffy.
Add milk, soured cream and eggs. Mix until well combined.
Slowly fold in the flour until fully incorporated.
Fold in blueberries, then spoon into prepared tin.
Bake in middle of the oven for 25 minutes or until skewer inserted into the centre of the muffin comes out clean.
Allow muffins to cool in tin for 5 minutes, before turning them out onto a wire rack to cool fully.