Blueberry Muffins


1 cup fresh blueberries

1 3/4 cups flour plus 1 tablespoon, divided

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon nutmeg

3/4 teaspoon salt

1 egg

1 cup sour cream or plain Greek yogurt

1/3 cup milk

1 teaspoon vanilla


Preheat oven to 400 degrees.  Grease or line 12 muffin cups.  Toss blueberries with 1 tablespoon flour and set aside.

Combine the remaining flour, sugar, baking powder, baking soda, nutmeg and salt.  Set aside. 

Beat egg, sour cream, milk and vanilla; stir into flour mixture until just combined, (batter will be lumpy).  Stir in blueberries until evenly distributed.

Fill muffin cups 2/3 full with batter.  Bake 20 minutes, until golden.

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