Yield: 12 Muffins
Notes: *When baking, stir unthawed blueberries lightly dusted with flour into batters.
1 cup fresh or frozen blueberries*
1 tablespoon plus 1-3/4 cups flour, divided
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 egg
1 cup sour cream
1/3 cup milk
Servings: 12
Preheat oven to 400ºF. Grease twelve 2-1/2-inch muffin cups. In a small bowl toss blueberries with the 1 tablespoon of the flour; set aside. In a large bowl combine the 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden about 20 minutes.
Servings: 12
Notes: *When baking, stir unthawed blueberries lightly dusted with flour into batters.
1 cup fresh or frozen blueberries*
1 tablespoon plus 1-3/4 cups flour, divided
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 egg
1 cup sour cream
1/3 cup milk
Servings: 12
Preheat oven to 400ºF. Grease twelve 2-1/2-inch muffin cups. In a small bowl toss blueberries with the 1 tablespoon of the flour; set aside. In a large bowl combine the 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden about 20 minutes.
Servings: 12
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