Sour cream blueberry muffins

Yield: 1 Servings

Measure Ingredient
1 Stick butter; softened
¾ cup Sugar
2 larges Eggs
1½ teaspoon Vanilla
¾ cup Sour cream
2 cups Flour
¼ teaspoon Baking soda
½ teaspoon Salt
2 cups Blueberries; fresh or frozen

Cream butter and sugar. Beat in eggs, one at a time. Beat in vanilla and sour cream. In another bowl sift together flour, soda and salt. Blend butter and flour mixtures. Fold in berries very gently. Sppon into muffin tins and sprinkle tops with sugar. Bake at 375 until tops are golden, about 25 minutes.

Posted to MC-Recipe Digest V1 #1010 by Cynthea <Cynthea@...> on Jan 14, 1998

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