12 Muffin moulds You can use either paper or re-usable silicon moulds
Ingredients
2cupspastery flourlevel off the cup with a knife for proper measures
1cupwhite granulated sugar
1pinchof salt
1/2cupsour cream
1/2cupmelted butter
1tablespoonzest of lemon
1/3cupjuice of lemon
2eggs
2teaspoonsbaking powder
2teaspoonvanilla exctract
2cupsbluberriesfresh or frozen (see note 1)
Instructions
Preheat the oven at 170°C and line the baking tray with muffin moulds.
Mix the dry ingredients in a large bowl. Whisk together flour, sugar, baking powder while making sure that there are no lumps.
In a separate bowl, whisk together eggs, sour cream, melted butter and vanilla.
Add the wet ingredients mixture the flour mix and gently fold until combined.
Add the bluberries to the batter. Make sure that they are tossed first in a teaspoon of flour.
Fill in 2/3 of the of the muffin moulds so that they don't spill after rising.
Notes
1- How to use the blueberries? make sure to clean them thoroughly, let them dry, and carefully inspect each berry. Remove any remaining stems and discard any berries that look shriveled or spoiled. Don't worry if fresh aren't available - you can substitute with thawed frozen blueberries, whether cultivated or wild varieties.2-Try not to over-mix the batter as the muffins tend to have a dense texture when overmixed.3-The muffins can be decorated with crumble topping , lemon and buttercream or simply a sprinkle of lemon zest on top.4-If you are like me and love to alter recepies to suite a more healthier lifestyle, you can use erythrit or stevia as sweetners instead of white sugar.5-Use a suitable muffin tin and not a flat tray for baking.