Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1420/
Sour Cream Blueberry Muffins
Yield: 12 muffins
Ingredients
| 1 3/4 |
cup |
whole wheat flour
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
cup |
sugar
|
|
|
| 2 |
teaspoons |
baking powder
|
|
|
| 2 |
|
eggs
|
|
|
| 1/4 |
cup |
butter, melted
|
|
|
| 3/4 |
cup |
sour cream
|
|
|
| 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.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1420/