It’s hard to believe that it’s been almost 5 months since my last post and close to half a year since I’ve gone back to work! It’s a challenge finding time to bake on the weekends and long gone are the days when I could muster up enough energy to stay up till 2am on a weekday just to try out a new recipe.
Fortunately, I have some time off from work in the remaining 2 weeks of this year, so I undusted my muffin pan and baked a dozen blueberry muffins. It’s been so long since I baked these muffins that I’d completely forgotten if I’d previously lined the pan with muffin cups or if I’d simply greased the pan. I’d tried both methods before, but preferred one over the other. I went with greasing the pan and ended up having a very difficult time removing the muffins from the pan.
Note to self: Don’t be lazy and line the pan with muffin cups with this recipe!
Blueberry Muffins (Recipe adapted from allrecipes.com)
Makes 12 large muffins
1 cup white sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups plain flour
1/2 tsp salt
1 tsp cinnamon powder
dash of ground nutmeg
1 tsp baking soda
1 cup sour cream
1 cup blueberries (a 125g box of berries is just right)
1. Preheat oven to 190 degrees C. Line a 12-cup muffin tray with paper muffin liners.
2. Coat blueberries with flour to prevent blueberries from bleeding too much when baking by swirling the blueberries gently in a bowl with a small amount of flour. Sift together flour, salt, baking soda, cinnamon and nutmeg in a large bowl.
3. In another large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla extract.
4. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin tray. Fill the cups to slightly beyond 3/4 full.
5. Bake in preheated oven for 20 mins. If the muffins don’t look golden brown enough after 20 mins, bake for a further 5 mins or so at 200 degrees C.
Happy holidays, everyone!