Blueberry Muffins (蓝莓松饼)

This was an impromptu bake after seeing my sister purchased some muffins from a so called healthy bakery. The muffins she bought claimed to be both delicious and contains ingredients that were good for the body. I took a bite and was so disappointed. :P Neither was it delicious, it was sugar loaded, so sweet! Healthy? Really? So I decided to bake some for her and my dad, since he too enjoys anything blueberry. Again this is another "extraction" from my IG and FB share, so bare with the short post. :)

Blueberry muffin (makes 10-12) 

150 g unsalted butter , room temp
135 g sugar
2 large egg
1 tbsp pure vanilla extract
250 g sour cream or plain yogurt
100 ml fresh milk
Zest of 1 lemon
300 g cake flour
1 tsp baking powder
1/4 tsp salt
150 g blueberries, fresh or frozen (if frozen, need not defrost)

1. Preheat oven to 170C, prepare cupcake liners. In a large mixing bowl, beat butter and sugar till creamy. Add vanilla extract and lemon zest and continue to beat till fluffy.
2. Add egg one at a time and beat till incorporate before adding another.
3. Add 1/3 of cake flour, salt, baking powder in and mix well.
4. Add all of sour cream / yoghurt in and beat till mixed in.
5. Add another 1/3 flour in and mix well.
6. Add in the milk and mix well again, then lastly add the last 1/3 flour in and incorporate till batter is smooth. 
7. Lastly toss in blueberries and mix gently.
8. Pour the batter into the cupcake liners. Bake in the preheated oven and bake for 15-18 mins or till the tester comes out clean.

Texture of the muffins were soft and creamy. Best with a cup of Jo or hot tea. I recommend using fresh blueberries, which somehow the fruits' prime condition contributes a juicier and sweeter flavour to the bake. But frozen is fine too lah. :)

Happy Baking!