Blueberry Muffins
Serves: 12
  • 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
  1. Preheat oven to 200 degrees celsius. Line a 12 hole muffin tin with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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
Recipe by Villiers Brown at