Blueberry Muffins

Blueberry Muffins

You could substitute the same amount of another fruit in this recipe too.
2 cups plain flour
2 tsp baking powder
¾ caster (superfine) sugar
1 cup sour cream
2 eggs
1 tsp finely grated lemon rind
1/3 vegetable oil
1 ¼ cups fresh or frozen blueberries

Preheat oven to 180
Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
Place the sour cream, eggs, lemon rind and oil in a bowl and whisk until smooth. Stir the sour cream mixture through the flour and sugar mixture until just combined.
Sprinkle over the blueberries and stir once.
Spoon the mixture into 12 x ½ cup capacity non-stick muffin tins until two-thirds full.
Bake for 12 mins or until cooked when tested with a skewer.
Makes 12.
Hints:
For tender muffins that rise well, stir the mixture evenly and only until just combined. Do not overwork the mixture. oC.