Blueberry Muffin Recipe
Our favourite part of these moist, blueberry-packed muffins is the sugary, crusty top. We prefer to serve these muffins warm (fresh from the oven or reheated).
The uncooked muffin mixture is quite dry (more like a scone dough than a cake batter) but the cooked muffins are light and moist. If using frozen berries, add them to the mixture while still frozen so that they are less likely to bleed into the mixture.
Makes 12 muffins.
290g (1 cup plus 2 tablespoons) sour cream
1 large egg (we use eggs with a minimum weight of 59g)
1/2 teaspoon vanilla extract (1 teaspoon vanilla essence)
40ml (2 tablespoons) milk
55g butter
38g (1/4 cup) plain flour
250g (1 2/3 cups) self-raising flour
200g (3/4 cup plus 2 tablespoons) sugar
225g (1 1/2 cups) fresh or frozen (unthawed) blueberries
Combine sour cream, egg, and vanilla in a small bowl. Allow mixture to stand at room temperature while preparing the tin and other ingredients. If the sour cream mixture is too cold when you add the melted butter, the butter may start to harden.
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).
Line a muffin pan (1/3 cup capacity holes) with 12 patty/muffin cases that measure 5cm across the base.
Melt butter with milk in a small saucepan over low heat, or in a microwave-safe bowl in the microwave.
Combine flour and sugar in a large bowl. Add berries and stir gently to coat with flour mixture. Make a well in the centre of the flour mixture.
Add butter mixture to sour cream mixture and stir until combined. Pour wet ingredients into the well in the dry ingredients. Mix gently until just combined. Don't over mix as this will toughen the muffins and crush the berries. The mixture should have a fairly firm, coarse consistency.
Divide the mixture evenly between the cases.
Bake for about 25-30 minutes, until golden brown. When the muffins are ready, a knife inserted into the centre of a muffin will come out without any batter attached. The muffins should also spring back when lightly pressed.
Serve warm or at room temperature. Store muffins in an airtight container. Suitable to freeze. © www.exclusivelyfood.com.au
6 Comments:
great recipe! was just wondering, in my oven the heat comes from the bottom. the muffins did not brown on the top. they only went a tad brown on a few muffins. should i keep it in the oven for longer?
We would remove the muffins from the oven when they are cooked through. Otherwise, they might become dry. Were the muffins browned on the bottom? Do you have a grill (broiler) that you could use to brown the tops of the muffins?
yes, they were brown at the bottom. this always happens! i can never get the top brown when i want to however, i do have a grill. i could try that instead.
thanks!
i tired the recipe just last sat and i've got a smooth and sticky texture instead of firm and coarse. how should i adjust the ingredients?
Did the muffins taste nice? If so, we don't think you need to make any adjustments.
these were beautiful! Delicious. Thank you!
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