BEST BLUEBERRY MUFFINS EVER

So, let me start by saying that I'm not usually a muffin fan. I have always found muffins to be highly overrated. Give me a really good flaky, buttery croissant anytime..or even a Krispy Kreme donut!

Truthfully, I don't think I've ever made or bought a muffin, not even from really good bakeries, where I've thought, "Oh Wow! Amazing!" Until now. Trust me. The blueberry muffins I made, and we had for breakfast this morning, make all other muffins taste like sawdust. Have I ever lied to you? 😋

Preparation: 15 minutes

Baking time: 30 - 35 minutes

Makes: 6 lovely big muffins

INGREDIENTS

Nutty Brown Sugar Topping

1/2 cup (100g) Demerara sugar

1/2 cup chopped walnuts, pecans or raw pistachios

2 tsp ground cinnamon

Muffins

1 3/4 cups (219g) plain flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp fine sea salt

1/2 cup (115g) unsalted butter, melted

1/2 cup (100g) granulated sugar

1/4 cup Demerara sugar

2 large eggs, beaten

1/2 cup sour cream

2 tsp pure vanilla extract

1/4 cup, filtered water at room temp

1 punnet fresh blueberries

METHOD

Preheat oven to 215C or 425F.

Spray a 6-count muffin pan with nonstick spray or line with paper cupcake/muffin liners.

In a medium sized bowl, mix all your topping ingredients together and set aside.

In a larger bowl, mix all muffin ingredients, except the blueberries, together and beat with hand held beaters for about 2 minutes.

Fold in the blueberries.

Spoon the batter into the liners, filling them right to the top.

Spoon over your topping pressing down gently with your fingers.

Place the muffin tray in the oven and leave for 5 minutes on the pre-set high heat.

Then turn down the oven to 180C or 350F and leave muffins to bake and rise for about 25 - 30 minutes.

Every oven is different so test your muffins. A wooden or metal prong inserted into the muffin should come out clean.

Enjoy your soft, moist muffins with a pat of beautiful French butter.