🧁 Recipe of the Month: Lemon & Blueberry Sour Cream Muffins

These are the ultimate morning tea treats—perfectly moist, not too sweet, and they look beautiful on a platter. They are always a hit at our community events!

Prep time: 15 mins | Bake time: 20–25 mins | Makes: 12 large muffins

Ingredients:

• 2 cups Self-raising flour
• ¾ cup Caster sugar
• 1 cup Sour cream
• 2 Large eggs
• ½ cup Vegetable oil (or melted butter)
• 1 tsp Vanilla extract
• 1 tbsp Lemon zest (about one large lemon)
• 1 ½ cups Fresh or frozen blueberries
• Optional: Demerara sugar for a crunchy topping

Method:

1. Preheat & Prep: Heat your oven to 180°C and line a 12-hole muffin tin with paper liners.
2. Dry Mix: In a large bowl, whisk together the flour and sugar. Make a well in the center.
3. Wet Mix: In a separate jug, whisk the sour cream, eggs, oil, vanilla, and lemon zest until smooth.
4. Combine: Pour the wet ingredients into the dry mix. Stir gently with a wooden spoon until just combined (don’t overmix, or they’ll be tough!). Fold in the blueberries.
5. Bake: Scoop the batter into the muffin tins. Sprinkle the tops with a little extra sugar for a professional crunch. Bake for 20–25 minutes or until golden and a skewer comes out clean.
6. Enjoy: Let them cool in the tin for 5 minutes before moving to a wire rack.

Pro Tip: If you’re using frozen blueberries, don’t thaw them first—toss them in a little bit of flour before adding to the batter to stop them from sinking to the bottom!