My family and I enjoyed this recipe yesterday with our breakfast. I served them with scrambled eggs and deli ham. My two-year-old loved them! He had margarine and grape jelly on his!
Blueberry Muffins
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup light brown sugar
¼ cup granulated sugar
2 eggs
½ cup sour cream
2 tablespoons butter, melted
½ cup buttermilk
½ teaspoon vanilla extract (I added this ingredient to original recipe)
1 pint fresh blueberries
Grease 12 large or 18 smaller muffin pans. (I used a cast-iron muffin pan with six large muffin cups. The recipe still works fine with this size muffin.)
Preheat oven to 400 degrees. Sift together flour, baking powder, baking soda, and salt. Combine the sugars, eggs, sour cream, butter, buttermilk, and vanilla. Toss the blueberries with the flour mixture. Add the wet mixture into the dry mixture and stir until just combined. Fill the muffin cups two-thirds full. Sprinkle top of muffins with granulated sugar and bake for about 25 minutes, until a cake tester or straw inserted in the center comes out clean or the muffin feels springy when pressed gently with your finger.
Serve warm with butter or margarine and preserves.