Sour Cream Blueberry Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/4 lb softened real butter (not melted, do not use margarine)
• 1 1/2 cups sugar
• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon nutmeg (freshly grated is wonderful!)
• 4 eggs
• 1 1/2 cups sour cream
• 2 cups fresh blueberries (can use frozen or canned wild blueberries-drained)

Recipe

• 1 preheat oven to 450 degrees.
• 2 prepare 2 regular dozen (totalling 24 muffins) muffin tins with non-stick butter flavored (or regular, if you do not have any) cooking spray-if you use paper liners, spray them as well, since they will stick to paper when first made, but be fine later without spraying with oil.(if you use the revised version, skip the spraying oil step, you don't need it).
• 3 cream by hand together butter and sugar until light and fluffy.
• 4 add flour, baking soda, nutmeg and salt, not beating just mix lightly-lumps are ok.the less you beat, the lighter and fluffier they are.
• 5 add eggs and sour cream.
• 6 fold in blueberries.
• 7 fill muffin tins with batter, i use two spoons, it is thick!
• 8 sprinkle a small amount of sugar on each muffin before baking, makes a nice crunchy part.
• 9 bake @ 450 for 20-25 minutes or until a toothpick comes out clean when inserted.
• 10 remove from pan immediately, and cool on wire rack.
• 11 enjoy your muffins, but be careful, they are very hot and especially the blueberries!
• 12 hot tip: the night before i make these, i leave the butter out in the bowl (covered of course!) i will use to combine ingredients. the butter is exceptionally soft and easy to work with this way. not necessary, but a helpful hint.if you do not, at least let it get room temperature.