Blueberry Muffins

Last night the temps here didn't drop much below 30c all night.  Combine that with a sweaty toddler who only likes to sleep nose to nose and I didn't sleep much!  I finally did fall asleep then slept through the alarm and missed church - oops!  Thankfully Husband (who never seems to be bothered by any of the Small People) had a reasonable sleep and offered to take everyone to the pool again to give me a chance to try and catch some zzz's.  Marvellous.  It took them a ridiculously long time to get organised but they finally left, hoping to practice their strokes for their Swim Carnivals this week.  They had a great time and only came home because Smallest Boy actually fell asleep in the pool!  After their exhertion we planned a fairly chilled out afternoon and just aswell because the thunder and rain finally came, bringing some fresh air at last.  The temps have dropped 15c and I reckon we'll all sleep tonight.

Planning ahead for the week I realized we were out of lunch stuff, so bearing in mind my resolution to stop buying lots of packaged, processed food for the kids packed lunches, I did some more baking.  Today I had frozen Blueberries to use up so whipped up a batch of beautifully moist muffins, huge enough to satisfy even the hungriest Boy at recess! 

It's another good recipe -

4 cups Self-Raising Flour
1 cup Raw Sugar
4 Eggs
1 tsp Vanilla Essence
2/3 cup Melted Butter
2 cups Sour Cream
2 cups Frozen Blueberries

I mixed the sugar, eggs, sour cream, melted butter and vanilla essence then sifted the flour, mixing it in lightly, before adding the blueberries.  I baked them at 180c for 25 mins.  You could add some lemon zest for an extra zing but my lot always complain if I use lemon.   I got 12 large and 6 medium muffins out of this, those of you with sensibly sized families might want to half the recipe!

As always, enjoy with a lovely cuppa, preferably somewhere quiet!