Blueberry Crumble Muffins
(Blueberry Sour Cream Muffins)
Friend of mine baked and shared her Blueberry Sour Cream Muffins on instagram. She highly recommended to give it a go. I am glad I did. It was sooooo good!
You can definitely substitute other fruits for the blueberries. Try out strawberries, raspberries, or cranberries! You can also substitute the vanilla extract for other extracts, like orange or lemon.
Here is her recipe with a bit of my own twist.
1/2 cup light brown sugar ( or demerara sugar)
1/3 cup plain flour
2 tbsp unsalted butter, cold
2 tbsp porridge oats (or jumble oats)
11/2 cups plain flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 large egg
3/4 cup golden caster sugar (or normal caster sugar)
1 tbsp vegetable oil
1 cup sour cream
1 tsp vanilla extract (or paste)
1 tsp finely grated lemon zest (or orange zest)
1 cup frozen blueberries (or fresh)
- Preheat the oven to 170°C fan. In a medium bowl, combine the sugar, flour, oats, butter and cinnamon. Rub with your fingers to coarse crumbs and leave to the side.
- Put muffin cases in a 12-cup muffin pan. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl beat the egg until frothy, add the sugar and oil beat until pale yellow. Whisk in the sour cream, vanilla and lemon zest. Add dry ingredients then fold in the fruit.
- Evenly spoon the batter into muffin cases to 3/4 full, sprinkle the crumble mixture on top, then bake for 20-25 minutes.
Other sweet recipe - Chocolate Orange Marble Cake