Ingredients
●
Sour cream
160 g
or substitute with yogurt
●
Blueberry
1.5 cups
fresh or frozen, can be replaced with other fruits
●
White flour
250 g
plus an extra tablespoon for coating blueberries
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Step by step
Step 1
In a large mixing bowl, combine 2 eggs, 200g sugar, 0.5 tsp salt, and vanilla extract, whisking until smooth.
Step 2
Sequentially introduce 120ml oil and 160g sour cream, ensuring to mix well after each addition.
Step 3
Fold in 250g flour and 10g baking powder, stirring until the batter is lump-free.
Step 4
Rinse the blueberries under cold water using a sieve. Drain briefly.
Transfer to a plate and sprinkle 1 tablespoon of flour over them, gently stirring to coat.
For frozen blueberries, coat with flour directly from the freezer without thawing.
Step 5
Incorporate the blueberries into the batter, mixing gently to evenly distribute.
Step 6
Scoop the batter into muffin tins, filling up to 2/3 of each cavity, allowing space for the muffins to rise.
(Note: If using silicone molds, there's no need for greasing or lining.)
Step 7
Bake in a preheated oven at 200°C (392°F) for 35-40 minutes or until they sport a golden-brown hue.
Allow them to cool in the molds before demolding. Serve and relish the tender, flavorful bites with loved ones.
Bon appétit!
Quantity:
17 pieces
(medium size)
Prep time:
60 min
Difficulty:
easy
Ready in:
30 min
Publish date:
