Blueberry Cinnamon Muffins
By: Andie Mitchell
Published: Saturday, December 5, 2009 - 11:14pm

Ingredients




1/2 cup butter or margarine - (1 stick)
1 cup sugar
2 egg yolks
 cup sour cream or plain yogurt
1 1/2 cups all purpose flour sifted
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups blueberries fresh or frozen
2 egg whites stiffly beaten
Brown sugar as needed

Preparation

1 In a medium mixing bowl, cream butter and sugar well. Add egg yolks and sour cream. Mix again. 2 Into a medium bowl, sift flour, baking soda, cinnamon and nutmeg. Set aside 2 tablespoons of the dry ingredients to toss with blueberries. Stir dry ingredients into creamed mixture. 3 Wash, drain, pat dry and flour blueberries. Fold into batter. Beat egg whites and gently fold egg into batter. Spoon into paper-lined or greased and floured muffin tins. Sprinkle brown sugar over each muffin. Bake at 375 degrees for 20 to 25 minutes. 4 This recipe yields 16 muffins.

About


These are cake-like muffins brimming with blueberries, topped with brown sugar.