Blueberry and passion fruit muffins

After watching the new trailer for “The Dark Knight Rises” I felt that a masterpiece is coming our way – I would expect nothing less from Christopher Nolan. I cannot wait to see Tom Hardy as the villain and loved the addition of Marion Cotillard to the casting – I actually think that she would be perfect as Catwoman with those feline eyes of her (sorry, Anne Hathaway). :)

I found the perfect blueberry muffin recipe a while ago but could not resist the idea of a blueberry muffin with passion fruit – these are delicious and the flavors go wonderfully well together, but next time I would simply add passion fruit pulp to Flo Braker’s recipe – those were better flavor and texture wise.

Blueberry and passion fruit muffins
slightly adapted from Donna Hay’s Entertaining

¾ cup + ½ tablespoon (110g) all purpose flour
¾ teaspoon baking powder
¼ teaspoon ground cinnamon
pinch of salt
½ cup (100g) granulated sugar
½ cup sour cream or plain yogurt
2 ½ (35g) tablespoons unsalted butter, melted
finely grated zest of ½ lemon
1 large egg
½ teaspoon vanilla extract
1/3 cup (80ml) passion fruit pulp, with seeds
½ cup blueberries, fresh or frozen – I used frozen, slightly thawed

Preheat the oven to 180°C/350°F. Generously butter eight cavities of a 1/3-cup (80ml) capacity muffin pan – fill the empty cavities halfway through with water.
In a large bowl, combine flour, baking powder, cinnamon, salt and sugar. In a small bowl, whisk together the sour cream, butter, lemon zest, egg, vanilla and passion fruit pulp. Add the sour cream mixture to the dry ingredients and mix with a fork just until combined – do not overmix or your muffins will be tough. Add the blueberries, mix lightly, then divide batter among prepared pan – they should be ¾ full. Bake for 20 minutes or until golden and risen and a skewer inserted in the center of a muffin comes out clean. Cool in the pan, over a wire rack, for 10 minutes, then carefully unmold. Transfer to the rack. Serve warm or at room temperature.

Makes 8