Best Blueberry Muffins

    40 min

    These easy muffins are tender, moist and light. They are also quick to make! Enjoy as a snack, with a cup of tea or pop into packed lunches.

    6 people made this

    Makes: 12 muffins

    • 250g plain flour
    • 2 teaspoons baking powder
    • 100g caster sugar
    • 85ml vegetable oil
    • 2 eggs, lightly beaten
    • 500ml half fat soured cream
    • 1 teaspoon vanilla extract
    • 110g blueberries (fresh or frozen)

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Lightly grease a 12-hole muffin tin.
    2. Preheat oven to 200 C / Gas 6.
    3. In a bowl, combine flour, baking powder and caster sugar.
    4. In another bowl, mix vegetable oil, vanilla extract, eggs and soured cream.
    5. Pour the soured cream mixture into the flour mixture and mix to combine. Do not over-mix.
    6. Add blueberries, mixing in with one movement. Do not stir more than once.
    7. Divide batter in muffin tin. If you want a slightly bigger muffins, only use 9 of the 12 muffin tin holes.
    8. Bake in preheated oven for 20-25 minutes. Muffins are baked when golden brown.
    9. Dust with icing sugar.

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    Reviews in English (4)


    OH MY GOODNESS these muffins are absolutely delicious. Thanks a million for sharing the recipe  -  04 Feb 2012  (Review from Allrecipes AU | NZ)


    Worked well! The sour cream gives a good taste  -  30 Oct 2009  (Review from Allrecipes AU | NZ)


    Easy to make- I added extra berries to some, and they were undercooked. The others were great!  -  08 Aug 2009  (Review from Allrecipes AU | NZ)