Blueberry Muffins are not only one of the best desserts you can make (add a scoop of ice cream for extra decadence) but they are also one of the best snacks you can make too. The kids love when they open their lunchbox at school and see one smiling away at them, and you can feel good knowing you’ve given them a healthy treat they will enjoy.
Lightly grease a 12 hole muffin tin.
Preheat oven to 200 degrees C (180 if fan-forced).
In one bowl, combine flour, baking powder and caster sugar.
In another bowl, mix vegetable oil, vanilla essence, lightly beaten eggs and sour cream.
Pour the sour cream mixture into the flour mixture and mix to combine. Do not over-mix.
Add blueberries, mixing in with one movement. Do not stir more than once.
Place muffin mixture in the muffin tray.
Bake in preheated oven for 20 - 25 minutes. Muffins are baked when golden brown.
Dust with icing sugar.
Ingredients
Directions
Lightly grease a 12 hole muffin tin.
Preheat oven to 200 degrees C (180 if fan-forced).
In one bowl, combine flour, baking powder and caster sugar.
In another bowl, mix vegetable oil, vanilla essence, lightly beaten eggs and sour cream.
Pour the sour cream mixture into the flour mixture and mix to combine. Do not over-mix.
Add blueberries, mixing in with one movement. Do not stir more than once.
Place muffin mixture in the muffin tray.
Bake in preheated oven for 20 - 25 minutes. Muffins are baked when golden brown.
Dust with icing sugar.
Notes
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