Blueberry Muffins

This is another variation on my Apple Cinnamon Muffins. The muffin base is perfect for any type of fruit. I opted not to put the topping on these, and I filled the cups a little fuller so they would be larger, but other than that it's the same recipe.

These freeze really well, so why not make a double batch and pop them in there for later. Muffins are just fun, aren't they?

Blueberry Muffins

2 cups flour

3/4 cup white sugar

1/4 cup brown sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup sour cream

2 Tablespoons milk

1/4 cup melted butter

1 1/2 cups blueberries

1 Tablespoon flour

Mix flour, sugars, baking powder, baking soda and salt in a large bowl. In a separate bowl mix together eggs, sour cream, milk and butter. Mix into dry ingredients until just moistened. Toss blueberries with flour and gently fold into batter. Scoop batter into greased muffin cups (or use paper liners). Bake at 400 degrees for 18-20 minutes. Remove from muffin pan and let cool slightly.

Slather on some butter and you have a quick, easy and satisfying breakfast!