She was telling the truth! Lesley Allin that is, the author of the Great American Food cookbook. I've done several good recipes of hers before though the last two was quite so-so that's why I was quite reluctant to try once more. But I had to because all my other cookbooks are packed in boxes (for our move) and hers is the only one available that has a blueberry muffin recipe.
I just have to make some since I can't resist the heaps of blueberries in the supermarkets. They looked all so plump, juicy and delicious. They're good for you, too. Besides being a good source of vitamin C, fibre and being fat-free, it apparently can lower cholesterol as well.
About the muffins, the last ones (from a cookbook I shall not name) I made were not quite up to par with all the berries sinking to the bottom. I think I chucked most of them in the bin. This time, the batter held its mettle and managed to hold on to the blueberries and make them evenly distributed. The muffin itself was cakey and smelled fantabulous just like what any self-respecting muffin should be. Lovely to eat warm or cold. So Lesley's now back in my good books. :)
Blueberry Sour Cream Muffins
200 gm [1 1/4 cups + 2 Tbsp] self-raising flour
1/4 tsp fine salt
1/2 tsp bicarbonate of soda (baking soda)
45 gm [3 Tbsp] unsalted butter - softened to room temperature
170 gm [heaping 3/4 cup] caster sugar (superfine)
2 large eggs
1 cup sour cream
grated rind of 1 lemon*
1 tsp vanilla extract*
200 gm [about 1 1/2 cup] fresh or frozen blueberries
granulated sugar for sprinkling
- Preheat oven to 425F/220C. Grease or line with paper liners a 12-hole muffin pan.
- Combine the flour, salt, and bicarbonate of soda in a bowl. Mix well and set aside.
- In a big bowl, beat the butter and the sugar.
- Add the eggs one at a time. Beat until light and fluffy.
- Add the sour cream and lemon rind and/or vanilla. Beat to mix.
- Fold in the flour mixture with a wooden spoon.
- Add in the blueberries.
- Spoon the mixture into the prepared muffin pans.
- Sprinkle the tops of the muffins with about 1/2 tsp of granulated sugar.
- Bake for 15-20 minutes.
- Cool for 5 minutes before removing muffins from the pan.
*Note: You may use either the lemon rind or vanilla or use both.