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Cinnamon-topped blueberry & soured cream muffins



To make great muffins, I recommend the use of soured cream instead of yogurt (the calories are worth it) and bake them in a high oven for 5 minutes to get an initial lift before lowering the temperature. These are their best eaten on the day of making.


Prepare: 20 minutes

Cook: 25 minutes

Makes 12


250g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

100g unsalted butter softened

140g caster sugar

2 large eggs

140g soured cream

1 tsp vanilla extract

2 tbsp milk

140g blueberries

For the topping

100g brown sugar

50g almonds, finely chopped

1 tsp ground cinnamon


1 Heat the oven to 220°C, gas 7 and line a 12-hole muffin tin with squares of baking parchment or paper cases. Stir together the flour, baking powder and bicarb and 1/2 tsp fine salt. In a separate bowl, stir together the sugar, almonds and cinnamon for the topping.


2 Beat the butter and caster sugar together with an electric whisk until pale and fluffy. Add the eggs one by one then the soured cream, vanilla extract and milk.


3 Stir in the flour mixture and then the blueberries. Divide between the cases and scatter over the topping.


4 Bake for 5 mins, then reduce the oven to 180C, gas 4 and bake for 15-18 mins more until risen and golden. Cool for a few minutes in the tin then transfer to a wire rack to cool completely.


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