Looking for a fool-proof blueberry muffin recipe that you can whip up in 40 minutes? Look no further, it’s quick, easy and delicious.
Ingredients
Method
Preheat oven to 180C/160C fan-forced.Line two x 6-hole Texas muffin pans (¾-cup capacity) with muffin wraps.
Combine flour and sugar in a large bowl. Whisk together sour cream, butter, milk, eggs and rind in a medium jug. Add to flour mixture. Stir until combined. Fold blueberries. Divide evenly among prepared pan holes (about ½ cup in each).
Bake 30 minutes, or a skewer inserted comes out clean. Remove from oven. Stand muffins in pans for 5 minutes. Transfer to a wire rack to cool.
Serve muffins dusted with icing sugar.
What is the secret to making moist muffins?
The secret to making moist muffins is ensuring you don’t overmix the batter. We recommend mixing dry and wet ingredients separately, and then combine them and mix lightly to avoid overmixing. Always add flavours last, for example, fold blueberries through once batter is mixed.
Is it better to use fresh or frozen blueberries for muffins?
Fresh blueberries are always a better option when making blueberry muffins. If you use frozen blueberries, the batter may seize up due to the cold temperature, however, they will still bake beautifully.
How do you keep blueberry muffins from getting soggy?
To avoid blueberry muffins going soggy, make sure you remove them from the pan and place them on a rack to cool off. When storing, place them in an air-tight container once cooled and line with a paper towel.
