Blueberry is in season and what else to bake but blueberry muffins? Amp up the look (no?) and yum with a dollop of cream cheese. These are more cake-like than muffins😊.
Blueberry Muffins
(adapted by Enne Ty)
Ingredients
113g butter
50g sugar
50g sour cream or buttermilk
2 small eggs
1 tsp vanilla extract
105g self raising flour
1/4 tsp salt
120g Blueberries
Instruction
1. Cream butter and sugar till fluffy and pale.
2. Lightly whisk vanilla into eggs and slowly beat into butter till well combined.
3. Add in half of the sifted flour and salt, mix at lowest speed, it’s ok if it’s still lumpy.
4. Pour in the sour cream/buttermilk and mix briefly.
5. Add the remaining flour and whisk till just combined. Do not overwhisked.
6. Fold in the blueberries; reserve some to be placed on top.
7. Divide into 6 muffin cups and arrange the reserved blueberries on top.
8. Bake at 180 deg C on middle rack for 25 minutes or till done. Please check for doneness.
9. Remove pan let cool on rack. Pipe on a dollop of your favourite cream cheese frosting if you wish!
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