serves 9
difficulty Moderate
equipment
  • muffin tins
  • oven
author taranii
write-up Write Up
forked from Too-Easy Blueberry Muffins
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
150 g   150 g self-raising flour (sifted)  
  1. preheat oven to 180°c (350°f). line 10 standard (125ml, approx) muffin cups with papers.
  2. place the flour and sugar into a bowl and mix to combine.
  3. combine the sour cream, egg, lemon zest, vegetable oil, and milk in a separate bowl and whisk together.
  4. stir the sour cream mixture into the flour mixture until just combined.
  5. fold through the blueberries and white chocolate.
  6. spoon the batter into the muffin tins, then bake for 25-30 minutes or until a skewer inserted into the centre of a muffin comes out clean.
80 g   80 g caster sugar  
  125 ml 125 ml sour cream  
  1 whole 1 whole egg  
  1/2 tsp 1/2 tsp finely grated lemon zest  
  30 ml 30 ml vegetable oil  
  125 ml 125 ml milk  
  1 cup 1 cup frozen blueberries  
  1/2 cup 1/2 cup chopped white chocolate