Kristy Dorrough
Makes 18 delicious muffins! Ingredients: 3 cups flour 1 cup white sugar 1 teaspoon baking soda 2 teaspoons baking powder 1/8 teaspoon salt 1 teaspoon vanilla 1 egg 1 cup sour cream (can be substituted with yogurt) 1/2 cup vegetable oil 2 cups blueberries (fresh or frozen) 2 tablespoons sugar for sprinkling tops Directions: Preheat oven to 350 F. Grease muffin pan with non-stick spray or butter, or use paper liners. 1. Sift all dry ingredients into a large bowl and set aside. In a small bowl gently toss blueberries with about 1 tablespoon of flour mixture and set aside. 2. Whisk all wet ingredients together in medium bowl and mix well. 3. Add wet ingredients to flour mixture and mix with a wooden spoon until just barely combined. Add blueberries and gently fold into batter. Do not over mix. 4. With a large spoon drop batter into muffin cups about 2/3 of the way to the top. Sprinkle with sugar and bake for 18-20 minutes or until golden brown. Remove muffins from pan as soon as they are cool enough to handle. Number Of Servings:18 Preparation Time:30 minutes |
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