Ingredients:
1 stick butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 bag (1 pound) frozen blueberries, unthawed, or 1 pound fresh blueberries
Instructions:
Preheat oven to 375
In medium mixing bowl cream butter and sugar until light and fluffy. Add eggs, sour cream, and vanilla, beating well to incorporate; set aside. Into medium mixing bowl sift flour, baking powder, soda, and cinnamon. Stir flour mixture into creamed mixture until just blended; fold in blueberries.
Bake at 375 in greased or paper-lined tins for 20 minutes, or until tops are golden brown. Cool muffins in tins 10 minutes before removing.
Notes:
Summer
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
