Sour Cream Blueberry Muffins

Yield:
12 muffins

Ingredients:

  1. 1 3/4 cup whole wheat flour
  2. 1/2 teaspoon salt
  3. 1/2 cup sugar
  4. 2 teaspoons baking powder
  5. 2 eggs
  6. 1/4 cup butter, melted
  7. 3/4 cup sour cream
  8. 1 1/2 cups fresh blueberries (may substitute frozen blueberries)
Directions:

Preheat oven to 400 degrees F

Combine flour, salt, sugar and baking powder.

Beat eggs in separate bowl; add butter and sour cream.

Combine liquid with dry ingredients, stirring only long enough to moisten dry mixture. Fold in blueberries.

Fill greased muffin tins about 2/3 full and bake for 20 to 30 minutes, or until toothpick comes out clean when inserted into center of muffin.



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