SOUR CREAM BLUEBERRY MUFFINS|
2 c. all-purpose flour
1/2 c. plus 2 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 c. sour cream
1 large egg
4 Tbsp. butter, melted and
1 tsp. grated orange peel
1/2 tsp. vanilla
1 c. blueberries (fresh if
Reserve 2 tablespoons each of flour and sugar, and 1/4
Into a bowl sift the remaining flour and 1/2 cup of
sugar, the baking powder, salt, baking soda and 1/4 teaspoon
In another bowl combine the sour cream, egg, butter,
orange peel and vanilla.
Toss blueberries with the 2 tablespoons flour. In a
small bowl combine the 2 tablespoons of sugar and 1/4 tsp.
cinnamon. Stir sour cream mixture into flour until just
combined; fold in blueberries. Spoon batter into greased
muffin tin, filling 2/3 full. Sprinkle tops with cinnamon/sug-
ar. Bake at 400 degrees for 15 to 20 minutes or until tops are
golden. Makes 14 to 16.
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