Ingredients:
- 1 3/4 cups plain flour
- 1 tsp baking powder
- 1/2 cup sugar
- 1/2 cup melted butter or oil
- 1 cup sour cream
- 2 eggs
- 1 cup blueberries (could use fresh, frozen or tin)
Method:
In a bowl combine dry ingredients. Separately and gently combine wet ingredients. Fold wet through dry. Fold in blueberries. Scoop into muffin tins and bake at 180 deg cel.
To ice, mix up juice of a lemon with enough icing sugar to make a thin glaze.
The Ramblings:
I have always had a complete obsession with blueberries! Just love love love them! I always keep a bag in my freezer to use little bits (because by golly they can be expensive!!!!) for Kombucha, smoothies etc, and occasionally I feel generous and share them in my baking…. But it makes my eye twitch a little….
This is a fabulous base muffin recipe. Just ditch the blueberries and get creative! I’m even thinking next week I may try making savory muffins and add cheese, onion, bacon, corn a just a whiff of worcestershire…. I’ll keep you in the loop!
I’m waiting for more butter on stores on Friday so I went with vegetable oil today (unusual for me!) but I was pleasantly surprised! They are less crumbly and are spongey-er (if that makes sense?) but as an avid butter lover, they don’t quite have the same taste. Still mighty fine and I’m sure it’s just me being fussy, but if you have butter at home, I’d recommend going that way. Or maybe half and half, see if you can get the best of both worlds?