Light Blueberry Muffins
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.
Ingredients
Makes: 12 muffins
- 125g butter, softened
- 200g caster sugar
- 175ml soured cream
- 4 tablespoons milk
- 2 eggs
- 250g self-raising flour, sifted
- 150g blueberries
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.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (6)
really easy but delicious recipe going to try raspberries next time - 03 May 2012
Perfectly lovely blueberry muffin. I did have to bake about five extra minutes. Thanks for sharing! - 03 Feb 2015
Awesome recipe, thanks - 27 Aug 2014
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