Sour Cream Blueberry Muffins
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 1⁄8 Cup (18 tbs) (1/2 Cup Plus 2 Tablespoons)|
|Unsalted butter||4 Tablespoon, melted and cooled|
|Baking powder||2 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Blueberries||1 Cup (16 tbs)|
Into a bowl sift the flour, reserving 2 tablespoons, and 1/2 cup of the sugar, the baking powder, salt, baking soda, and 1/4 teaspoon of the cinnamon.
In another bowl combine the sour cream, egg, butter, orange peel, and vanilla.
Toss the blueberries with the reserved flour.
In a small bowl combine the remaining sugar and cinnamon.
Stir the sour cream mixture into the flour until the batter is just combined, and fold in the blueberries.
Spoon the batter into a buttered 12 cup muffin tin, filling 2/3 full.
Sprinkle the tops with the cinnamon sugar and bake in a 400° F oven for 15 to 20 minutes or until the tops are golden brown and a wooden toothpick inserted in the centers comes out clean.