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Rich Blueberry Muffins


1/4 cup softened butter
3/4 cup sugar (or Vanilla sugar)
2 eggs
3/4 cup sour cream
1 1/4 cup flour
1 tsp. baking powder
1 tsp. vanilla
1 cup blueberries (if still frozen, it's ok)

makes a dozen

Preheat oven to 450 degrees. Put muffin cups in muffin tin. In large bowl, mix butter and sugar until creamy. Add eggs one at a time until well blended. Gradually add sour cream and flour/baking powder alternating wet and dry. When just mixed, add vanilla and blueberries. Stir in. Fill muffin cups. Bake for 15-20 minutes until golden on top and toothpick comes out clean. Let rest for 10 minutes and remove from muffin tin. Best served warm.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.