Blueberry Muffin Recipe

Ingredients
Makes 11

6 Tbsp of Unsalted Butter, at room temperature
¾ of a cup of Sugar
2 Eggs
½ Cup of Sour Cream
1 tsp of Vanilla Extract
½ tsp of Fresh Grated Orange Zest
1 ¼ cup of Self Rising Flour
1 cup of Fresh Blueberries

method

Preheat your oven to 350 degrees. 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 to 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