Blueberry Muffin 2

Preheat the oven to 160 °C fan and line a muffin tin with paper cases.

Wash the blueberries and drain well (do not thaw frozen berries).

In a bowl mix flour, baking powder, baking soda and fine oats and gently toss the blueberries in it.

In a second bowl beat egg, sugar, soft butter, vanilla sugar and sour cream until creamy.

Fold the flour-berry mixture briefly and gently into the wet mixture until no dry spots remain.

Spoon the batter into the cases, filling them about two thirds.

Bake in the preheated oven 20–25 minutes, until the muffins are golden.

Let muffins rest for 5 minutes, then remove from the tin and cool completely on a wire rack. Decorate as desired.