Blueberry Muffins

Right here in Malaysia, we can get blueberries all year around...fresh,frozen,canned berries are easily available in supermarket or hypermarket. Those little charming blueberries are good to eat as it is or be flexible to add them into your smoothies,salads,cake filling,pancake or the ever famous blueberry muffin. Eventhough, i had tried them in my salads and smoothies, i'm yet to dump them into a flour batter. Believe me or not, with so much easily available blueberries i haven't thought of making easy peasy blueberry pancake for myself. I shall try them on my pancake next time though. As for today, let me share with you another popular blueberry in batter...blueberry muffin.

This recepi calls for sour cream which lends a soft and fluffy muffins as i'm not in mood for a dense and heavy muffins for my breakfast. The purpose of tossing flour to the fresh berries are to avoid the berries from sinking into the bottom of the muffin while baking. That's a big NO when it comes to baking with fruits or berries.We are looking for the berries to pop inside our mouth on each bite. I didn't glaze my muffins with special glazing as the blueberries are juicy enough for me to forget all those fancy glazing. Overall. i had a satisfying berry popping blueberry muffins for a berry goodness breakfast.

Ingredients

2 1/2 cups all purpose flour
1 1/2 cup sour cream
8 tbsp butter,melted
2 large eggs,room temperature
1 1/2 cup blueberries
1 cup granulated white sugar
1 tbsp baking powder
1 tsp vanilla extract
1 tsp lemon zest
2 tbsp milk
1/2 tsp salt

Methods

In a bowl, sprinkle 1 tbsp of flour over the blueberries and toss until the berries are well coated.

Preheat oven at 400'F or 204'C. Line a 12 hole muffin tin with cupcake/muffin liners. Set aside.

In a bowl, whisk together flour,baking powder and salt. Keep aside.

Using a hand/stand mixer, beat together sugar,eggs,milk,melted butter and sour cream until smooth and creamy. Add the lemon zest and vanilla extract. Beat to combine.

Gradually, add the flour mixture into the wet ingredients in 2 batches. Mix the flour mixtures just to combine. Do not over mix the batter.

Fold in the blueberries into the batter. Using an ice cream scope, divide the batter equally into the prepared muffin liners.

Bake for 20 minutes. Remove from oven and cool on pan for 2-3 minutes. Transfer the muffins to cool completely on wire rack.

Enjoy

Notes

By coating flour over the blueberries, it prevents from the berries sinking on the bottom of the muffin while baking.