Blueberry Muffins To Die For
Source of Recipe
by Betty Ross, a wwr newsletter reader
Recipe Introduction
This recipe came from a high school friend many years ago and I've
adapted it to my family's liking. They enjoy them for breakfast,
dinner or snacks. I've made them for our church potluck dinners and
our shut-in bakery ministry. It never fails I'm asked for the recipe
and I'm honored to share it with everyone.
* I recommend using the Gastroflex muffin molds. The are the best
thing I've seen in a long time and easy cleanup.
List of Ingredients
Blueberry Muffins To Die For
1/2 cup margarine
2 eggs
1 teaspoon vanilla
1 1/4 cups sugar
8 oz. sour cream
1/4 teaspoon lemon zest (optional)
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2-3/4 cup blueberries, fresh or frozen
Cream margarine and sugar until fluffy in large mixing bowl, add eggs
and beat until smooth. Mix in sour cream and vanilla. Combine dry
ingredients, stir into cream mixture. Fold in blueberries. Spoon
into muffin tins lined with paper cups or greased and floured tins.
filling about 1/2 full.* Sprinkle a little bit of sugar over top of
muffins. Bake at 400 degrees 25-30 minutes. Makes 2 dozen regular
size muffins. Enjoy.Recipe
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