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Recipe of the Week


Blueberry Muffins

  • 1 cup fresh or frozen blueberries*
  • 1 Tbsp. plus 1-3/4 cups flour, divided
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 3/4 tsp. salt
  • 1 egg
  • 1 cup sour cream
  • 1/3 cup milk
Preheat over to 400° F. Grease twelve 2-1/2" muffin cups. In a small bowl, toss blueberries with 1 Tbsp. of the flour; set aside. In a large bowl, combine 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl, beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden, about 20 minutes. Yields 12 muffins.

*When baking, stir unthawed blueberries lightly dusted with flour into batters.

Source:
North American Blueberry Council


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