Dee's Amstralian Blueberry Muffins

Ordinarily the culinary domain of the USA, this blueberry muffin recipe comes from the brilliant South Australian baking brain of Zoe Westall, our fabulous pastry chef at The Louise Hotel, Barossa Valley.


  • Butter  ·  10 ounces 
  • Sugar  ·  12 ounces 
  • Herbie's Vanilla Extract (Mexican 2 Folds)  ·  1/4 teaspoon 
  • Eggs  ·  4 
  • Self-raising flour  ·  10 ounces 
  • Brown sugar  ·  3/4 ounce 
  • Sour cream  ·  7 ounces 
  • Frozen blueberries  ·  31/2 ounce 


These blueberry muffins were given the gold seal of approval by our adopted Texan sister, Desira (Dee) during the Barossa Covid-19 Lock Down Journey of April 2020 so we’ve christened them the Amstralian Blueberry Muffin.

The Louise Hotel in The Barossa Valley offers us these muffins freshly baked as part of our daily Breakfast menu but really, they’re good anytime of the day or night!

Preheat oven to 350°F.

Cream butter, sugars and vanilla until pale and creamy

Add eggs one at a time

Add sour cream, then fold in the flour and blueberries

Scoop into muffin tins

Sprinkle the top of the muffins with whatever you like (oats, muesli, coconut flakes, other fruits)

Bake at 350°F. for 12 -15 minutes or until a skewer comes out the muffins clean

Perky Petit Verdot

Perky Petit Verdot

Perky is a single-varietal Petit Verdot wine from a single Napa mountain vineyard.