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Blueberry muffins

  • 15 minutes
  • 12-15 minutes
  • Makes 12 standard muffins
Blueberry muffins

Rich in anti-oxidants, the blueberry is something of a super-food and is delicious in these tasty muffins.


  • 2½ cups flour
  • ¼ cup sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup milk
  • ½ cup sour cream
  • 125 grams butter, melted and cooled
  • 1 egg
  • 2 cups blueberries, fresh or frozen and defrosted


  1. Preheat the oven to 190ºC. Grease 12 standard muffin cups or line with paper cases.
  2. In a large bowl, sift together the flour, sugar, baking powder and baking soda and make a well in the centre.
  3. In a separate jug, mix together the milk, sour cream, butter and egg until smooth.
  4. Pour the liquid ingredients into the well and add the blueberries.
  5. Using a slotted spoon, mix gently and only until all ingredients are incorporated. Do not overmix as the muffins will peak.
  6. Spoon the muffin mixture evenly among the prepared muffin cups.
  7. Bake in the preheated oven for 12-15 minute or until the muffins are golden and cooked. Serve warm with butter or whipped sweetened cream cheese on the side.

Cooks Tips

- If you are using frozen blueberries, defrost them a little or they will freeze your batter. Do not over-defrost - just until the ice crystals have gone. You can also use fresh blueberries and for a change you could substitute fresh raspberries or chopped fresh blackberries or boysenberries.

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