For a person who didn’t grow up eating blueberries, I have been a huge fan of this little fruit which stains everything blue. Even cake batter. I always have blueberries in the freezer so these muffins were inevitable. They are buttery and lemony and fluffy and everything they should be. Enjoy them every day and twice on Sunday 😉
Ingredients (12 muffins):
- 125 grams unsalted butter
- 1 Tbs lemon zest
- 230 grams granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 300 grams all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 160 grams sour cream
- 200 grams frozen or fresh blueberries
Preheat oven to 190 C, fan. Line a 12-hole muffin pan with paper liners.
Cream butter, lemon zest and sugar until light and fluffy. Add vanilla, then eggs one at a time, beating at least 30 seconds after each addition.
In another bowl sift flour with baking powder, soda and salt. Add about 1/3 of the flour mixture to the mixer bowl. Beat on low speed to combine. Add half the sour cream and beat to combine. Then 1/3 of the flour and the remaining sour cream. Finish with the remaining flour. Mix until you have a smooth batter. Don’t over-beat.
Add blueberries and mix gently with a spatula. Don’t overwork the mixture. You don’t want the blueberries to colour the batter, especially if you are using frozen ones.
Use an ice cream scoop to transfer the cake batter into the 12-hole muffin pan. Bake for 25-30 minutes. Check with a cake tester for doneness.
Cool on wire racks. Serve at room temperature or slightly warm.