Blueberry Muffins Recipe

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup self-raising flour; 3/4 cup sugar; 1/4 tsp baking soda; 1/2 tsp salt; 1/2 cup sour cream; 1/2 cup milk; 1 each egg; 1/2 tsp almond essence; 1 tsp cinnamon; 250 grams blue berries

Servings: persons

1
Preheat oven 200C/400F
2
Mix first 4 ingredients together thoroughly.
3
And add cinnamon mix through.I like to sift dry ingredients at least 6 times as well as mixing
4
Beat the sour cream,milk,egg and almond essence.Tip into the dry mixture and fold together.The receipe says not to over mix as do most muffin receipes.I actually give it a good mixing together as I believe it gets the air in and my muffind all come up risen and light.I do my mixing by hand with a metal spoon.Over to you how you want to mix.
5
Half fill sprayed muffin pans with mixture.I use the muffin paper cases.Make a small depression in each muffin with a damp teaspoon.Add a few blueberries to the depression.Spoon remaining mixture over the filling covering it completely.Add a few more blue berries to the top of mixture.I poke them into the mixture
6
Bake for 12-15minutes until muffins spring back when pressed or a toothpick comes out clean.
7
I love my muffins warm so I wrap them in a paper towel and pop into microwave for 30 sec on high.Serve bythemselves or with icecream for a yummy desert

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cup self-raising flour, 3/4 cup sugar, 1/4 tsp baking soda, 1/2 tsp salt, and more.

Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffins

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