This time of year we always seem to have some berries in the freezer as the supermarkets like to sell them silly cheap at the end of the season so blueberry muffins it was.
I kinda like this recipe as it only makes 6 muffins, which avoids the risk of overindulgence and is fairly flexible when it comes to the wet ingredients and they are super quick and easy. What’s more they are wicked tasty with a cup of coffee for breakfast 😀
The original recipe I think used sour cream, but have tried it with greek yoghurt, cream cheese and it works just great either way, so don’t let that hold you back.
Blueberry Breakfast Muffins (makes 6)
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
55 g butter
1/3 cup sour cream or yoghurt or cream cheese or anything similar
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup frozen blueberries
Pinch of nutmeg
1. Mix – In a large mixing bowl cream together the butter and sugar until light and creamy (if the butter is cold that might take a minute or two). Beat in the egg and vanilla untill nicely combined.
2. Fold – Add half the flour, salt and baking powder along with half the sour cream/cream cheese/yoghurt and gently fold until the flour is just moistened. Making muffins you don’t want to start activating the gluten by over-mixing of you will be stuck with tough muffins and nobody wants that now do they 😛 . Add the remaining flour, salt, baking powder and sour cream/cream cheese/yoghurt and fold again until just combined. Finally fold in the blueberries to distribute evenly.
3. Bake – Spoon the mix into a prepared muffin tin lined with paper cases. They will look pretty full but we are making muffins here people not cupcakes, so a little overspill is fine and dandy. Sprinkle the top of each muffin with with sugar and nutmeg (this makes for a super tasty crust) and place in a preheated oven at 190°C for 25 mins.