We love food, and we do have a sweet tooth. So here is one of our favourite muffin recipes perfect for that cuppa tea in the afternoon. We've tweaked the recipe to reflect our personal preferences for taste and texture. The result is a muffin that is crunchy on top and moist, light and sweet on the inside, with spots of blueberry juiciness. Enjoy!
375 g of butter (125g unsalted, 250 g salted)
1 1/4 cup sugar
4 60g eggs
2 tsp of vanilla paste
200ml of low fat sour cream
1/4 cup milk
2 1/2 cups all purpose flour
2 tsp of baking powder
1/2 tsp baking soda
400 g of fresh blueberries, picked through for stems
All above at room temperature.
Preheat your oven to 225 deg celsius. Using a paddle attachment in your kitchen mixer, cream the butter and sugar for about 4 minutes. I like to ensure the butter has defrosted for quite a while out of the fridge for at least 30 minutes before I do this.
Set the mixer at 2 out of 8 or low speed, add the vanilla paste, then the eggs, 1 at a time, until the eggs are well incorporated, then add sour cream and milk and mix for a minute still at low speed.
In a separate bowl sift the flour, baking powder and baking soda. Proceed to fold in the flour with a spatula into the wet mixture until all the flour is just incorporated. Gently fold in the blueberries into the batter.
Scoop the batter into the muffin pans, until the batter is just 1 cm from the top. Bake the muffins in the oven for 10 minutes, then turn it down to 175 deg celsius and bake for another 10-15 min or until the muffins are browned on top and cake tester comes out clean.
This recipe makes enough for 14-15 cupcakes.