Soured Cream Blueberry Muffins recipe

Preparation Time: 20 minutes | Cooking Time: 20 minutes

Soured cream helps to cut the richness in these blueberry muffins whilst giving them a wonderful soft, moist texture. Add dried blueberries if you like, for extra texture.


  • 250g plain flour
  • 200g caster sugar
  • 2 eggs
  • 110ml veg oil
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 tsp. bicarbonate of soda
  • 250g soured cream
  • 150g blueberries


  1. Preheat the oven to 200C and grease or line a 12-hole muffin tin.

  2. Sift together flour, salt and bicarb. Beat the eggs in a large bowl with the sugar until they start to become pale and fluffy. Gradually whisk the oil into the egg and sugar mix. Add the vanilla, then stir in the dry mix until just combined, alternating with the soured cream. Fold in the blueberries.

  3. Divide the batter between the muffin cases and bake for 20 minutes or until tested done with a skewer.

If you like, feel free to add a pinch of spice to the muffins. Recipe makes 12.

Recipe Details:

  • Author: Laura Young.
  • Published:

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