Freshly baked! They turned out really nice. I don't have a weighing scale so sometimes it's hard to get the quantities right. I put a little too much butter. It didn't ruin the taste, but the muffins are quite soft on the inside. This recipe is divine!
From www.exclusivelyfood.com.au:
Makes 12 muffins.
290g (1 cup plus 2 tablespoons) sour cream
1 large egg (we use eggs with a minimum weight of 59g)
1/2 teaspoon vanilla extract (1 teaspoon vanilla essence)
40ml (2 tablespoons) milk
55g butter
38g (1/4 cup) plain flour
250g (1 2/3 cups) self-raising flour
200g (3/4 cup plus 2 tablespoons) sugar
225g (1 1/2 cups) fresh or frozen (unthawed) blueberries
Combine sour cream, egg, and vanilla in a small bowl. Allow mixture to stand at room temperature while preparing the tin and other ingredients. If the sour cream mixture is too cold when you add the melted butter, the butter may start to harden.
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).
Line a muffin pan (1/3 cup capacity holes) with 12 patty/muffin cases that measure 5cm across the base.
Melt butter with milk in a small saucepan over low heat, or in a microwave-safe bowl in the microwave.
Combine flour and sugar in a large bowl. Add berries and stir gently to coat with flour mixture. Make a well in the centre of the flour mixture.
Add butter mixture to sour cream mixture and stir until combined. Pour wet ingredients into the well in the dry ingredients. Mix gently until just combined. Don't over mix as this will toughen the muffins and crush the berries. The mixture should have a fairly firm, coarse consistency.
Divide the mixture evenly between the cases.
Bake for about 25-30 minutes, until golden brown. When the muffins are ready, a knife inserted into the centre of a muffin will come out without any batter attached. The muffins should also spring back when lightly pressed.
