Breakfast Recipe: Blueberry Cream Muffins

Ingredients:

1. 1 1/2 c fresh blueberries
2. 2 c All-purpose flour
3. 2 large Eggs
4. 1/2 tsp Baking soda
5. 1 tsp Baking Powder
6. 1 c Granulated sugar
7. 1/2 c Vegetable oil
8. 1/2 tsp Salt
9. 1/2 tsp Vanilla extract
10. 1 c Sour cream

Directions:

Sttep 1

• Place oven rack in lower-middle position of oven & preheat to 375° F.

Step 2

• In a medium bowl sift together flour, baking powder, baking soda, & salt.
• Sprinkle 1 tbsp of flour mixture over blueberries & toss to coat; set aside.

Step 3

• In a big bowl, whisk eggs & sugar together until mixture is pale yellow.
• While whisking, slowly pour in oil; add vanilla & sour cream, and mix well.
• Fold in remaining flour mixture until just incorporated.
• Do not over mix. (Batter should be mixed just until it comes together. It's OK for some small sprays of flour to be visible in the raw dough.) 
• Gently fold in 1 cup of the blueberries.

Step 4

• Spray a twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter (or use paper liners).
• Distribute muffin dough equally among cup.
• Sprinkle remaining 1/2 cup of berries on top of muffins & press down lightly.
• Place in oven and increase temperature to 400 degrees° F.
• Bake until muffins are golden brown & a toothpick inserted into the center comes out clean, about 20 to 25 mins, rotating pan halfway through.
• Remove from oven and turn out, upside down on tea towel to cool completely. 
• Serve immediately or store in airtight container for 2 to 3 days.

Step 5
Variation:

• If desired, to cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of 2 teaspoons cinnamon & 1/2 cup granulated sugar.