Since the last week has been pretty rainy and somewhat dull, I thought I’d spend an evening cheering myself up and baking some of my favourite treats – Blueberry Muffins. So I cranked up my little kitchen stereo, listened to some Foos and sang/baked away to my heart’s content. The last month at work has been a tad stressful so it only felt right to bake my troubles away, I’ve always found that it does the trick most the time…
This is the super easy recipe I used from an old Delia Smith book I’ve had since I was a little girl. I hope you enjoy making them as much as I did:
Ingredients for your Blueberry Muffins:
12 tbsps unsalted butter at room temperature
300g granulated sugar
3 extra-large eggs, at room temperature
1 1/2 tsps pure vanilla extract
225g sour cream
320g self raising flour
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
2 half-pints fresh blueberries
1. Preheat the oven to 180 degrees centigrade or gas mark 4 then place sixteen paper liners in muffin pans.
2. In a bowl, cream the butter and sugar until light and fluffy, it’ll take about five minutes.
3. Add the eggs one at a time, then add the vanilla, sour cream and milk.
4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.
5. Add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
6. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean.
What are your favourite flavour muffins? Have you ever tried to bake a batch?