December 16, 2007

Blueberry Muffins

i froze you at the end of september. now you've come back to make me breakfast. egg love  flour and sugar caught making out i really like measuring baking powder for some reason i ended up making a mess.  go figure trying not to make a mess....not working stirring those babies UP im paranoid that they will stick fresh outta the oven im a huge fan of butter

“How To” Blueberry Muffins

Recipe from Donna Hay Modern Classics 2

(Makes 12)


2 cups plain (all-purpose) flour
2 teaspoons baking powder
3/4 cup sugar
1 cup sour cream
2 eggs
1 teaspoon finely grated lemon rind
1/3 cup vegetable oil
1-1/4 cups fresh or frozen blueberries


Preheat the oven to 350 degrees F. Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.

Place the sour cream, eggs, lemon rind and oil in a bowl and whisk until smooth. Stir the sour cream mixture through the flour and sugar mixture until just combined.

Sprinkle over the blueberries and stir once. Spoon the mixture into 12 x 1/2 cup (4 fl oz) capacity nonstick muffin tins until two-thirds full. Bake for 16 minutes or until cooked when tested with a skewer.

For tender muffins that rise well, stir the mixture evenly and only until just combined. Do not overwork the mixture.

***husband approved.  will be making these again.  next time i will be putting some sugar on top for a nice crispy crust***

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