Blueberry Muffins
by:
You can use any berry you like in this basic muffin recipe. One trick: Toss the berries with flour; which keeps them from sinking in the muffin cups and all ending up on the bottom. Use muffin tins with 6-ounce cups. MAkes twelve 6-ounce muffins.
ingredients
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serves: 12
1/2 cup butter (at room temperature, plus more for the muffin cups)
1 3/4 cups plus 2 tablespoons flour (plus more or the muffin cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
1 pint blueberries
Servings Per Recipe: 12
Amount per Serving
Calories: 239
- Total Fat: 10.9 g
- Saturated Fat: 6.5 g
- Trans Fat: 0.3 g
- Cholesterol: 54.1 mg
- Sodium: 243.6 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 0.9 g
- Sugars: 15.4 g
- Protein: 3.4 g
preparation
1. Toss the blueberries with flour and fold them into the batter.
2. Spoon the batter into the muffin cups.
3. Sprinkle the finished muffins with confectioners' sugar (optional).
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comments
Mommy_loves_to_cook
May 8, 2012