Rich blueberry muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Softened butter |
| 150 | grams | Sugar; (or vanilla sugar) |
| 2 | Eggs | |
| 170 | millilitres | Sour cream |
| 155 | grams | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Vanilla |
| 1 | cup | Blueberries (if still frozen; it's ok) |
Directions
1. Preheat oven to 230øC .
2. Put muffin cups in muffin tin.
3. In large bowl, mix butter and sugar until creamy. Add eggs one at a time until well blended.
4. Gradually add sour cream and flour/baking powder alternating wet and dry. When just mixed, add vanilla and blueberries. Stir in.
5. Fill muffin cups. Bake for 15-20 minutes until golden on top and toothpick comes out clean. Let rest for 10 minutes and remove from muffin tin. Best served warm.
Difficulty : easy. Precision
: measure ingredients.
Recipe by: Terri Huggett huggett@...
Posted to JEWISH-FOOD digest Volume 98 #031 by lisamontag@... (Lisa Montag) on Jan 16, 1998