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Angellica's Blueberry Muffins |
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| Makes 9 |
Prep 25 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
70g unsalted butter, melted
100g granulated sugar
175g soured cream
1 large egg
1/2 tsp vanilla extract
1 lemon, zested
1½ tsp bicarbonate of soda
150g blueberries, fresh or frozen (no need to defrost)
195g plain flour +extra tbsp for blueberries
9 tsp sparkling sugar or demarera(if you don't have sparkling)
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Heat oven to 180C/ 160C
Fan/Gas 4. Put nine paper muffin cases in a nine-hole
muffin tin.
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Put the melted butter, sugar,
soured cream, egg, vanilla extract and lemon zest into a
large mixing bowl. Beat with an electric whisk until you
have a nice smooth mixture. Add the baking powder,
bicarbonate of soda and ¼ tsp salt and
beat again.
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Put the blueberries in a small
bowl and sprinkle over the extra 1 tsp flour. Give them a
little shake to make sure they are all coated - this
prevents them fro sinking to the bottom of the muffins.
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Sift the flour into a large
mixing bowl. Add the blueberries and gently mix with a
wooden spoon. The batter will be quite thick, which is
perfect.
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Spoon the batter into the
cases, then sprinkle each muffin with 1 tsp sugar.
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Bake for 30 - 35 mins until
the tops are golden and a skewer or cocktail stick
inserted into the middle of a muffin comes out clean.
Leave to cool in the tin for 10 mins, then carefully lift
out of the tin in their cases and leave to cool completely
on a wire rack.
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DAILY
DINNERS 
