Sour Cream Blueberry Muffins
Yield 24 muffins
3 cups flour
1/2 cup granulated sugar
1 tablespoon baking soda
1 teaspoon salt
1/2 cup brown sugar
1/2 cup melted butter
1 cup sour cream
1/4 cup milk or cream
1 1/2 cups blueberries, washed and dried
2 tablespoons confectioner sugar, optional
Preheat oven to 400 F.
Stir together flour, granulated sugar, baking soda and salt into a bowl. Add brown sugar and stir.
Combine together butter, eggs, sour cream and milk. Add to dry ingredients.
Gently fold in blueberries.
By the tablespoonsful, spoon in batter into well greased muffin tin until slightly more than half full. Bake for 15-18 minutes or until golden. Sprinkle with confectioner’s sugar while still warm from oven.
1. Try strawberries or raspberries in place of blueberries
2. Dairy Free: Use a dairy-free margarine. Omit sour cream and use 1 cup nut based milk, such as almond milk. Use 1/4 cup nut based milk in place of milk or cream. Use 1 tablespoon baking powder in place of baking soda.
3. Sugar Free: Use 1/2 cup Stevia and 1/4 cup brown sugar Truvia in place of sugars in muffin recipe. Use sugar free powdered sugar.