Ahh…… I don’t eat/like muffins a lot but when it comes to blueberry muffins or any other berry muffins I cant stop myself. Mostly, people like chocolate based sweet delights a lot but I am more berry and fruity kinda person. I can’t drink milk based drinks like coffees & shakes so I am not too fond of tea time snacks too but smoothies, juices, slushies, frozen drinks and everything related to it I JUST LOVE IT……..
- 6 Tbsp of Unsalted Butter, at room temperature
- ¾ of a cup of Sugar
- ¼ cup dark brown sugar
- ¼ tspn baking soda
- 2 Eggs
- ½ Cup of Sour Cream/ greek yogurt/ thick yogurt (without water)
- 1 tsp of Vanilla Extract
- ½ tsp of Fresh Grated Orange Zest
- 1 ¼ cup of Self Rising Flour
- 1 cup of Fresh Blueberries
-Preheat your oven to 185 degrees Celsius. Line a muffin tin with paper liners and set it aside.
-In a large bowl, cream together the butter and sugar. Add the eggs, vanilla extract, sour cream and orange zest, whisk until the mixture is creamy and thick.
-In a small bowl, toss together the blueberries with about 2 tbsp of the self rising flour. Set aside.
-Add the remaining flour mixed with baking soda into the butter mixture and just mix until the flour is mixed through but don’t over mix.
-Using a spatula, fold in the blueberries making sure not to burst them.
-Using a large ice cream scoop, scoop even amounts in your prepared pan and bake for 20 to 25 minutes or until when a toothpick inserted in the center comes out clean.