Blueberry muffins are a fantastic snack and an even better breakfast. I used to feel guilty about the breakfast option, after all aren’t they a part of the cake family? And cake for breakfast is definitely a no no. But with only half a cup of sugar in them, and using olive oil instead of butter, there really isn’t much to feel guilty about.
I have to admit my favourite muffins are raspberry ones, but blueberry come in a close second and should definitely be added to your muffin repertoire. The sprinkling of sugar on the top, before they go in the oven, mean they have a fabulous crunch on the first bite, whilst the inside is deliciously light and fluffy. Give them a try. Your family and friends will love you. Enjoy!
- 345 g (2¼ cups) plain flour
- 3 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 2 cups blueberries
- 2 eggs
- 110 g caster sugar
- 125 ml light olive oil
- 125 ml milk
- 60 ml sour cream
- zest and juice of 1 lemon
- demerara sugar
- Preheat oven to 200 degrees celsius. Line a 12 hole muffin tin with paper liners.
- Put the flour, baking powder, and bi-carb into a large bowl. Mix together with a balloon whisk. Add 1+1/4 cups of blueberries and mix gently to coat them in the flour.
- In a separate bowl, whisk together the eggs, sugar, olive oil, milk, sour cream, zest and juice. Pour into the flour mixture and mix gently and quickly until they're just combined. The batter will look a bit lumpy.
- Divide the batter between the muffins holes. Press a few of the remaining blueberries into the top of each muffin and sprinkle with demerara sugar.
- Bake for 20-25 minutes or until the muffins are golden brown and cooked through. Cool in the tin for 1 minute then transfer to a wire rack. These are best eaten when they are warm.
Recipe from Belinda Jeffery's: Mix & Bake