Back to baking ..... delightful!

I couldn't explain in words how delightful I am these days, not only I am back to UK where a place I love but also back to baking after so long away from home. 

The first thing that comes to my mind is muffins, easy, simple yet so comforting with a cup of tea.  As long as I have butter, flour, sugar, sour cream, yummy muffins can be produced within 40 mins.

 Blueberries muffins

This is a receipe that I used most often from Ina Garten but adjust some of the sugar and butter amount which suits me better.  The muffins come out perfect every time and the best thing I love about this recipe is the crust of the top and the moist and softness inside.  What a perfect combination.

Ingredients for 6 muffins

80 gm butter (room temperature)
110 gm granulated sugar
2 eggs (room temperature)
1 teaspoon vanilla extract
4 ounces of sour cream
1/8 cup of milk
156 gm all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blueberries 

Method

Preheat the oven to 175 degrees C.  Prepare 6 paper liners in muffin pans.

Use the electric mixer on medium to high speed, cream the butter (room temperature) and sugar until light and fluffy, you will see the pale yellow colour when it's done, about 5 minutes.  With the the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  With the mixer on low speed add the flour mixture to the batter and beat until just mixed.  Don't over mixed the batter.  Fold in the blueberries with a spatula and be sure the batter is completely mixed.  

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 20 to 25 minutes, until the muffins are browned on top and a cake tester comes out clean.  

See.. how easy it is to have these yummy muffins to be made.  If you would like to make more, double the ingredients. And you can always store away some muffins into your freezer, all you need is to pop them back to a preheat oven to 160C then you can enjoy a warm and crusty top muffin.

Enjoy baking! And I would be so happy to receive your response to my blog if you like this receipe.