Cook time minutes
- 6 Tbsp of Unsalted Butter, at room temperature
- ¾ of a cup of Sugar
- 2 Eggs
- ½ Cup of Sour Cream
- 1 tsp of Vanilla Extract
- ½ tsp of Fresh Grated Orange Zest
- 1 ¼ cup of Self Rising Flour
- 1 cup of Fresh Blueberries
1)Preheat your oven to 350 degrees. Line a muffin tin with paper liners and set it aside.
2)In a large bowl, cream together the butter and sugar. Add the eggs, vanilla extract, sour cream and orange zest, whisk until the mixture is creamy and thick.
3)In a small bowl, toss together the blueberries with about 2 tbsp of the self rising flour. Set aside.
4)Add the remaining flour to the butter mixture and just mix until the flour is mixed through but don’t over mix.
5)Using a spatula, fold in the blueberries making sure not to burst them.
6)Using a large ice cream scoop, scoop even amounts in your prepared pan and bake for 20 to 25 minutes or until when a toothpick inserted in the center comes out clean.
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