Blueberry Muffins

Name: Blueberry Muffins
Ingredients: 4-1/2 cups Flour; 2 Tablespoons Baking Powder; 2 cups Sugar; 1-1/2 teaspoon Salt; 1/2 teaspoons Cinnamon (optional); 1/4 teaspoons Nutmeg (optional); 4 whole Large Eggs, Beaten; 1-1/2 cup Milk; 1 cup Sour Cream; 1 teaspoon Vanilla; 3 cups Blueberries; 3/4 cups Melted Margarine; FOR THE CINNAMON-SUGAR TOPPING:; 1/4 cups Sugar; 1/2 teaspoons Cinnamon

15 ingredients

7 steps

Ingredients

4-1/2 cups Flour
2 Tablespoons Baking Powder
2 cups Sugar
1-1/2 teaspoon Salt
1/2 teaspoons Cinnamon (optional)
1/4 teaspoons Nutmeg (optional)
4 whole Large Eggs, Beaten
1-1/2 cup Milk
1 cup Sour Cream
1 teaspoon Vanilla
3 cups Blueberries
3/4 cups Melted Margarine
FOR THE CINNAMON-SUGAR TOPPING:
1/4 cups Sugar
1/2 teaspoons Cinnamon

Directions

1

Preheat oven to 350°F. Prepare muffin tins by spraying with baking spray or lining with muffin liners. This recipe makes 12 jumbo muffins plus 12 medium muffins, or about 2 1/2 dozen medium muffins.
2

Sift or stir together dry ingredients (flour, baking powder, sugar, salt, cinnamon, nutmeg). Set aside.
3

In another bowl, combine eggs, milk, sour cream, and vanilla.
4

Stir blueberries into dry mixture; then add milk mixture and margarine into the dry mixture. Gently stir until moistened. Fill muffin tins 3/4 full and let rest 5 minutes before baking (so the tops smooth out).
5

For the topping, combine sugar and cinnamon and sprinkle over the muffin tops. I use a spice container to store a bigger batch of cinnamon-sugar, so I can conveniently sprinkle as much as I want.
6

Bake 15-20 minutes. If using frozen blueberries, baking time may need to be increased.
7

These muffins will get soggy when stored in an airtight container; I find it's best to store them on the counter with a clean tea towel over the top. Freeze remaining muffins within 24 hours.