I've written about blueberry muffins here on Pink Julep before, but these are different and a little bit special. The tops form a crispy, almost flaky crispness like that on a buttermilk biscuit while the middle remains soft and moist like cake. These are great when they've cooled down, but they are especially amazing when served warm, just out of the oven. For an easy breakfast treat, measure out and mix together the dry ingredients in a bowl and just add the liquid ones in the morning while the oven is pre-heating… You'll have muffins out of the oven before the whole family is awake and the coffee is finished brewing!
125g butter, softened
140g soft brown sugar
1 teaspoon vanilla extract
150g sour cream
350g plain flour
1 tablespoon baking powder
1. Line a 12 hole muffin tin with paper muffin cups and set aside. Pre-heat the oven to 180°C.
2. Mix together the soft butter, eggs, sugar, vanilla extract and sour cream in a medium-sized mixing bowl.
3. In a separate large mixing bowl, mix together the flour and baking powder with a wire whisk. Once mixed, make a well in the center of the mixture.
4. Add the liquid mixture all at once and stir just enough to make all of the mixture moist. It will be rather lumpy and stodgy, so don't feel pressured to over stir or the muffins won't be very light.
5. Gently fold in the blueberries and then fill the muffin cups with batter.
6. Bake for about 20 minutes and cool for at least 10 minutes before serving.