This would have to be our family’s favourite muffin and my most requested recipe.Â They areÂ always popular at parties, playgroup, and of course in lunchboxes (basically any excuse will do).Â If you don’t fancy blueberries, you can substitute with anything you like, choc bits, raspberries, dried fruit, or halfÂ fill your muffin hole, add a heaped teaspoon of Â jam and cover with batter.Â They also freeze beautifully.
- 2 Eggs
- 1 Cup Sugar
- 1/2 Cup Olive Oil (or Applesauce)
- 1 t. Vanilla
- 1 Cup Lite Sour Cream (or Lite Natural Yoghurt)
- 2 Cups S.R. Flour
- 1/2 t. Salt
- 1/2 t. Baking Soda
- 1 t. Baking Powder.
- 1 Cup Blueberries (choc bits, jam etc.)
1. Lightly grease a 12 hole muffin tin, or line with muffin papers.Â Preheat oven to 170C.
2. In a large mixing bowl, beat the eggs.
3. Add sugar, oil, vanilla, salt and sour cream.Â Mix well.
4.Â Add flour, baking soda and baking powder all at once and stir until just combined.
5. Add blueberries and stir through gently.
6. Spoon batter into muffin papers 2/3 full and bake for approximately 20 minutes, or until they spring back whenÂ Â touched lightly.Â If you are unsure, test with aÂ fork or toothpick.
Using applesauce gives the muffins a slightly different texture, but the kids still love them.Â If you over-stir your muffins, theyÂ will turn out blue.
Adapted from a recipe I found atÂ http://www.30daygourmet.com/