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Blueberry sour cream muffins

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Ingredients for 12 servings:

  • 190 g flour
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 100 g sugar
  • 1 pinch of salt
  • 85 g butter, melted
  • 170 g sour cream
  • 1 large egg(s)
  • 160 g blueberries (fresh or frozen)
  • 1 tsp flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 200°C (400°F), grease a muffin tin or line with paper baking cups. Combine the flour, baking soda, baking powder, sugar, and salt. Whisk together the melted butter, egg, and sour cream. Add the flour mixture and mix. Place the blueberries in a bowl and mix with the teaspoon of flour, then stir this into the batter. Drop a tablespoonful into each prepared muffin tin; it will be a slightly firmer batter. Place in the preheated oven and bake for about 20 minutes, until lightly browned and firm when pressed in the center. Cool on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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