Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
8 oz. sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup blueberries (can be frozen - if frozen, don't thaw)

Topping:
2 tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Line muffin tins with 20 paper baking cups.
Beat butter and sugar. Add eggs, sour cream and vanilla. Add flour, baking soda, baking powder and salt. Stir with a spoon. Fold in blueberries. Pour batter into muffin cups until 3/4 full.
Mix the topping ingredients and sprinkle on top of muffins.
Bake at 400 degrees for 18-20 minutes.

Note: I just made these with raspberries and they were great! I'm also going to try sour cherries.
Submitted by: Joanna Falk


span style="font-family:arial;">