Post a Comment On: Wake Up and Smell the Cake

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Just a quick update! I know I have loads to update and recipes to write here of my hits and misses of birthday celebration, but that will take me quite a while so I'll do a short update on blueberry muffins I made last Saturday morning.

I got the recipe from homemadewithlove, and I loved it! Gave a little tweak here and there out of convenience haha, so here's what I used:

2 eggs
1 cup white vanilla sugar
1/2 cup canola oil
2 cups all-purpose flour
1/2 tsp baking soda
1 tub light sour cream, 250g
1 cup frozen blueberries, don't thaw
Zest of 1/2 a lemon
Mix all dry ingredients together in a large bowl, including the zest of lemon. Make a well in the centre of the bowl and add your wet ingredients: sour cream, oil, eggs. Mix well but don't over mix. The batter will be sticky and with low viscosity. Add blueberries last, only mixing into the batter with a couple of turns using a spoon, then spoon the batter in muffin cups. I got 9 big muffins and 3 medium sized muffins, it's supposed to make 12 normal muffins. Bake for 20-35 min at 180 degrees Celsius, depending on the size of the muffins. I think I took 35 or almost 40 minutes for these huge babies. The smaller ones took about 20-25 minutes? Do give them a poke to check! I love muffins! Easy to make, fast to bake, and you can put anything inside! I love the muffin crown, the uneven surface that just looks so homemade. No frosting needed, just wonderful little cakes of yummy goodness.

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Blueberry muffin batter ready for the oven. I used half cup to mix into the batter, and another half cup to sprinkle on top so it'll look pretty. Haha. Good thing they didn't sink!

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Yummy muffin bursting out of their muffin cups, just the way muffins should be!

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Breakfast awaits! Husband found the lemony taste weird, he didn't know there was lemon in it. Oh wells. This isn't husband approved cos it has berries and lemon. Haha! Next time I make a batch of muffins I'll make a chocolate chip version for him. Berries are strictly mine :)