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Blueberry Donut Muffins




Source of Recipe


Internet


List of Ingredients




2 1/4 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
Pinch salt
1/4 tsp. nutmeg
3 Tbsp. brown sugar
1 cup sour cream
1 egg
1/4 cup melted unsalted butter
1 tsp. vanilla extract
1/3 cup frozen blueberries

For Dipping:
1 cup white sugar
1/2 Tbsp. ground cinnamon
1 cup melted butter

Preheat oven to 400 degrees, grease 24 mini muffin tins (this recipe works best with mini muffins, but you can make regular size if you wish, just adjust the baking time accordingly - a little longer). Combine dry ingredients in large bowl. Combine wet ingredients in large measuring cup with a fork or wisk and stir in frozen blueberries. Add wet to dry ingredients and mix to blend but do not overmix. Spoon into muffin pans - filling almost all the way to make a nice crown. Bake for about 12 -15 minutes. Let cool in tins for 2 minutes and then put on rack to cool for additional 5 minutes.

To Dip: Mix sugar and cinnamon together in a small bowl. Dip top of muffin into melted butter and then into cinnamon/sugar. If you feel like being decadent, dip the whole muffin. Serve at once.

* These muffins would work well with frozen or fresh peaches, cherries, strawberries, etc. You just want to make sure the fruit is cut into blueberry size pieces (you can use a food processor to chop frozen fruit). These muffins also freeze really well.


Recipe