The recipe requires sour cream. But since this was a last minute stint & I didn't have any sour cream in the fridge, I substituted it with fresh milk. Taste & texture is just fine.
2 cups plain flour
2 tsps bkg powder
3/4 cup caster sugar
1 cup sour cream
1 tsp finely grated lemon rind
1/3 cup vegetable oil
1 1/4 cups fresh or frozen blueberries
1) Preheat the oven to 180C. Sift the flour & baking powder into a bowl. Add the sugar & stir to combine.
2) Place the sour cream, eggs, lemon rind & oil in a bowl & whisk until smooth. Stir the sour cream mixture through the flour & sugar mixture until just combine. *For tender muffins that rise well, stir the mixture evenly & only until just combine. Do not overwork the mixture.
3)Sprinkle over the blueberries & stir once. Spoon the mixture into lined muffin tins 2/3 full. Bake for 12 minutes or until skewer inserted comes out clean.
While typing this, I managed to purchase a bracelet from Mazlyni/Kak Lyn from Multiply. Will complete the transaction soon so I can get my hands on the beautiful bracelet as soon as possible. (so excited!)