Sour Cream Blueberry Muffins

Yield: 12 muffins

Ingredients

1 3/4 cup whole wheat flour

1/2 teaspoon salt

1/2 cup sugar

2 teaspoons baking powder

2 eggs

1/4 cup butter, melted

3/4 cup sour cream

1 1/2 cups fresh blueberries (may substitute frozen blueberries)

Directions:

Preheat oven to 400 degrees F

Combine flour, salt, sugar and baking powder.

Beat eggs in separate bowl; add butter and sour cream.

Combine liquid with dry ingredients, stirring only long enough to moisten dry mixture. Fold in blueberries.

Fill greased muffin tins about 2/3 full and bake for 20 to 30 minutes, or until toothpick comes out clean when inserted into center of muffin.

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/1420/Sour_Cream_Blueberry_Muffins

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