So get your oven up to 180C, take 175g of self-raising flour, 75g of plain flour, 150g of caster sugar, 100ml of good sunflower oil, 2 large free-range or organic eggs, 1 teaspoon of vanilla extract, 200ml of organic sour cream and about 100g of fresh or frozen blueberries, mix with a fork until it all comes together into a sticky looking dough and what do you get ? The simplest blueberry muffin recipe I've ever seen and it tastes really good too and can be ready before breakfast, if you wake up on time of course. Don't forget to spoon the mixture, one tablespoon at a time into 12 muffin cases, placed into muffin tins and bake for about 20 minutes.

OK ! I didn't event this recipe entirely – it comes from one of my favorite chefs, Donna Hay – the queen of simple delicious food, in her book "Off the Shelf". BUT…. of course there are some slight modifications from me. So for example, she recommends 250g of self-raising flour, but although I keep the flour level at 250g, I shared it with plain flour and self-raising flour, 75g and 175g respectively – Why ? usually plain flour makes mixtures more dense and moist because it doesn't rise, provided you don't add baking powder of course. Now! I like my cakes moist, so that's why I did this. Also, I used 100ml of sunflower oil as opposed to the recommended 80ml to make it more moist and finally I added slightly more caster sugar because the sour cream can be a bit over-powering and one thing I can't stand is an non-sweet cake. 

So what's that then on top of the muffin ? Well ! I'm not finished yet. When I made the muffins today – yes this is the first time that I've blogged on a recipe the very day that I made it, so this is a really fresh blog- I digress, but this is like a little crumble on top, a very English take on muffins and I got the idea from the cook book of my favourite sandwich shop in London, Pret-a-manger. For the crumble, just mix about 50g of soft butter with 50g of brown sugar and 50g of plain flour and sprinkle these on top of the muffin mixture before you put into the oven. 


Can I have one now Daddy now that you've taken these pictures ?

So you need;

175g of self-raising flour
75g plain flour
150g caster sugar
100ml of sunflower oil
2 organic and free range large eggs
200ml organic sour cream
1 teaspoon of vanilla essence
100g of fresh or frozen blueberries or other fruit as you like

For the crumble
50g each of soft butter, brown sugar and plain flour

12 muffin paper cases
A 12 muffin tray

Oven on 180C
Bake for 20 minutes until a toothpick comes out cleanish

Inspired by a recipe in Donna Hay's Off the Shelf