Easy Blueberry Muffins
Delicious, rustic blueberry muffins that look picture perfect!
Servings: 8
Calories: 301kcal
Cost: £4
Equipment
- Weighing scales
- Large bowl
- Electric whisk
- Wooden spoon
- Zester
- Muffin tin or silicon mould
- Greaseproof paper, cut into squares for lining the moulds
Ingredients
- 2 Eggs, medium
- 110 g Softened butter
- 1.5 tsp Vanilla
- 230 g Self raising flour
- 150 g Granulated sugar
- 0.5 tsp Salt
- 3 tbsp Sour cream (heaped)
- 150 g Blueberries (washed)
- 1 Zest of 1 lemon
- Handful of oats & sugar for topping
Instructions
- Pre heat your oven to 180c.
- In a bowl whisk together the eggs, butter and vanilla.
- Add in the flour, sugar and salt and mix with a wooden spoon. Now add the sour cream and combine once more.
- Add the blueberries and lemon zest and mix carefully to combine, ensuring you don't break the fruit.
- Press your squares of greaseproof paper into the base of your muffin moulds, and press against the sides to flatten the folds. Spoon in the muffin mix to three quarters full and sprinkle over your oats and sugar.
- Bake for 25 minutes, then cool on a wire rack.