Sour Cream & Blackberry Muffins

17 July 2015

These sour cream & blackberry muffins are a winner for any morning or afternoon tea snack.


1 cup self raising flour

2/3 cup caster sugar

1 cup hazelnut meal (you can also use ground macadamias or almonds)

2 eggs

1 cup sour cream

1/3 cup vegetable oil

100g blackberries (fresh or frozen)

Icing sugar

Let’s put it all together

  1. Sift flour into a bowl.
  2. Add sugar and hazelnut meal.
  3. Combine eggs, sour cream and oil.
  4. Add egg mixture to flour and mix until just combined.
  5. Add roughly chopped blackberries and spoon into greased muffin pans.
  6. Bake at 180c for 25-30 minutes or until golden brown.
  7. Cool slightly and then turn onto a wire rack.

Serve warm dusted with icing sugar…and for the mums, with a cup of tea!

Written by

Belinda Currie
Please login to comment
  • No comments found

You may also like