Indulge in these delicious blueberry muffins that are soft, tender, and bursting with flavor. This recipe has been a crowd-pleaser, maintaining its delectable taste even the next day. While blueberries provide a delightful contrast, feel free to experiment with other fruits of your choice without the fear of getting it wrong.
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In a large mixing bowl, combine 2 eggs, 200g sugar, 0.5 tsp salt, and vanilla extract, whisking until smooth.
Sequentially introduce 120ml oil and 160g sour cream, ensuring to mix well after each addition.
Fold in 250g flour and 10g baking powder, stirring until the batter is lump-free.
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.
Incorporate the blueberries into the batter, mixing gently to evenly distribute.
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.)
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.
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