July 25, 2004

Blueberry Sour Cream Muffins



Ingredients:
2 cups flour
3/4 cup plus 1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream at room temperature
1 large egg, lightly beaten
1 1/2 teaspoon vanilla
2 cups blueberries
1/4 cup butter, melted and cooled

Directions:
Preheat oven to 400. Prepare 12 muffin cups. In a large bowl, stir together flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, stir together butter, sour cream, egg and vanilla until blended. Make a well in the center of the dry ingredients and pour in the wet. Stir until just mixed (batter will be thick) then fold in blueberries. Spoon batter into tins and sprinkle with remaining sugar. Bake 15-20 minutes or until toothpick comes out clean. Remove to rack and let cool at least 2 minutes before serving.