BLUEBERRY HILL MUFFINS|
1/2 c. butter
1 c. sugar
1 c. sour cream
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1/2 c. blueberries
Cream butter and sugar. Add eggs and beat until smooth.
Mix in sour cream and vanilla. Combine dry ingredients. Stir
into creamed mixture. Fold in blueberries. Spoon into muffin
tins that have been lined with baking cups or greased and
floured, filling 1/2 full. Bake in preheated oven (400 degrees) for
25 to 30 minutes. Makes 2 dozen. Dust muffins with confec-
tioners sugar when they are cooled, or just before serving, if
they are to be served warm.
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