Blueberry Muffins


2 cups (250g) plain flour, sifted

3 tsp baking powder, sifted

3/4 cup (165g) brown sugar

1/2 tsp salt

85g unsalted butter, melted

1 large egg, lightly whisked

1/2 cup (125ml) milk

1/3 cup (80ml) sour cream

1 tsp vanilla extract

1 1/2 cups fresh or frozen blueberries


1.  Heat the oven to 180 C/ 170 C fan -forced).  Line a 12-hole muffin pan with paper cases.

2.  In a medium mixing bowl mix all the dry ingredients together.  In a jug roughly mix the wet ingredients with the fruit.  Pour the wet ingredients over the dry ingredients and mix until just incorporated.  Fill the paper cases almost to the top so the muffins generously bulge over the top when cooked.  Bake on the middle shelf for 15-20 minutes, or until a skewer inserted in the centre of the muffin comes out clean.

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