This is a recipe that I found in my grandmother’s recipes, The reason I chose this recipe is that my grandmother she has done a lot of different tests, looking for the perfect muffin by experimenting, baking times, baking temperatures, more or less sugar, butter or oil…When you take the trouble to do all this, I take her word for it when she writes that these are the perfect muffins.
I multiplied the recipe by 3 to have a little stock in the freezer for the back-to-school season.
I encourage you to do the same. You can try the recipe with your eyes closed, they are really good.
For 12 muffins
- 2/3 cup (135 g) sugar
- 1 large egg
- 1/2 cup (125 ml) canola or sunflower oil
- 1/3 cup (80 ml) milk
- 1 teaspoon vanilla extract
- 1/2 cup (125 g) sour cream (can be replaced with plain yogurt)
- 1 1/4 cups (190 g) flour
- 1 teaspoon baking powder
- 2 pinches of salt
- 1 cup (150 g) blueberries
- Preheat oven to 375 F (190 C).
- Line a muffin pan with 12 paper cups. Set aside.
- In the mixing bowl, combine sugar, egg, oil, vanilla extract, and sour cream. Set aside.
- In another bowl, combine flour, baking powder, salt, and blueberries. Mix gently to coat blueberries (this will prevent them from falling to the bottom of the muffins).
- Gently stir dry ingredients into wet ingredients, just enough so that the mixture is just moistened.
- Divide the mixture among the trays.
- Bake for 25 minutes or until muffins is golden brown.