As a child I would never go near a blueberry, even if it was encased in a moist delicious muffin, sure I enjoyed a good muffin but chocolate always sounded better than fruit. Since than I have grown up and developed a broader food pallet and now I cant get enough blueberries. After experimenting with a wide range of blueberry muffin recipes I've come to realise something. I actually don't like muffins very much, well let me rephrase that in a way that actually makes sense. All the recipes I had been making turned out dry and dense and in a way claggy, they just weren't very nice. One day I decided to use my absolute favourite sponge cake recipe and add in blueberries, I've been hooked ever since. When you bite into this muffin the juicy blueberries burst in your mouth surrounded by a moist decadent sponge. I feel obliged to warn you however, these muffins are highly addictive and I take no responsibility for any addiction that may occur.
{Moist Blueberry Muffin Cakes}
Serves: 12 muffins
Calories: 174 each
Ingredients
1 cup granulated sugar
3/4 cups plus 2 tablespoons plain flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
1-2 cups frozen blueberries
Directions
Preheat your oven to 180°c and line a muffin pan with 12 muffin cases.
In a large bowl whisk together the sugar, flour, baking powder, baking soda and salt to aerate and remove any lumps.
Crack in the egg, spoon in the sour cream and pour in the oil and vanilla, use a whisk and stir until just combined.
Pour the boiling water in the mixture and slowly stir and combined, the batter will be extremely runny, however do not fear, this is absolutely normal.
Spoon the batter evenly between the 12 muffin cases leaving a 1cm space from the top.
Sprinkle the blueberries on top of the batter, you can fold each muffin batter gently to distribute the blueberries but don't over fold or else your muffin will become blue.
Bake in the oven for 30-40 minutes rotating the pan half way through the baking time and removing from the oven when a toothpick inserted into the centre comes out clean and the top in golden brown.
Serve warm or place cooled muffins in an airtight container for 2-3 days.
These look delicious! I can't wait to make them with all of the blueberries we have around here! Plus super healthy!
ReplyDeletethankyou, i hope you try them out, trust me they are the most mouth watering thing you will ever make, tell me how they turn out :)
DeleteI have a quick question, would I be able to substitute greek yogurt for the sour cream? I usually buy 0% greek yogurt, do you know if this would work?
ReplyDeletealthough i have not tested this myself, i would say it should be completely fine to sub in greek yoghurt. They have very similar textures and consistencies so i would be very surprised if the end result didn't turn out somewhat similar than if you had used sour cream. Tell me how it goes id love to hear the end results :)
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