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Sunday Breakfast – Blueberry Muffins

November 8, 2009

Blueberry Muffins

Serving Size : 12 muffins

Ingredients — Preparation Method
1 1/2 cups fresh or frozen blueberries — rinsed and dried
3/4 cup + 2T sugar
2 eggs
4 tablespoons butter — melted and cooled
1/4 cup oil
1 cup sour cream
1 1/2 teaspoons vanilla
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt — scant

Preheat oven to 425 degrees. Spray muffin cups with nonstick cooking oil.

Whisk sugar and eggs together in a large bowl until well combined. Slowly whisk in butter and oil, then whisk in sour cream and vanilla. Gently add flour, baking powder and salt until just combined.

Use an ice cream scoop to divide batter among muffin cups. The cups will be full and mounded slightly.

Bake until muffins are tops are golden and slightly firm, about 20 minutes. Cool in muffin tin for 5 minutes. Then cool for another 5 minutes on a wire rack. Serve.

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