>From the That's My Home website...
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Sour Cream Blueberry Muffins
1 egg
1 cup sour cream
1/4 cup melted butter
3/4 cup sugar
2 tablespoons grated lemon (use peel, juice and fruit)
2 1/4 cups flour
1 tablespoon baking powder
1 cup chopped walnuts
1 1/2 cups firm ripe blueberries, fresh or frozen
LEMON GLAZE:
1 tablespoon lemon juice
1/3 cup sifted powdered sugar
1 teaspoon finely grated lemon peel
Preheat oven to 400ºF. Have ready 12 paper lined muffin cups. In large bowl of
electric mixer, beat together all but flour, baking powder, nuts and fruit
until blended. Add the flour, baking powder and walnuts, and stir until dry
ingredients are just moistened - do not overbeat. Stir in blueberries. Divide
batter between 12 paper lined muffin cups and bake in a 400ºF oven for about
22-25 minutes or until muffins are lightly browned and a cake tester, inserted
in center, comes out clean. Allow to cool in pan for 10 minutes and then remove
from pan and continue cooling on a rack. Brush tops with lemon glaze if desired
(for glaze stir all ingredients together until blended). Yields 12 muffins.
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~~~***Rhonda G in Missouri***~~~
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