Sour Cream Blueberry Muffins
Print recipe| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Meal type | Bread, Breakfast, Dessert |
| Misc | Freezable, Gourmet, Serve Cold, Serve Hot |
Ingredients
- 2 cups Flour
- 1/2 cup Sugar
- 2 teaspoons Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cinnamon
- 1 cup Sour Cream
- 1 Egg
- 4 tablespoons Butter
- 1 teaspoon Grated Orange Peel
- 1/2 teaspoon Vanilla
- 1 cup Blueberries
Directions
| Step 1 | |
| Into bowl, sift flour (reserving 2 T.), 1.2 C. sugar, baking powder, salt, baking soda, and 1/4 tsp. cinnamon. | |
| Step 2 | |
| In another bowl, mix sour cream, egg, butter, orange peel, and vanilla. | |
| Step 3 | |
| Toss blueberries in reserved flour. In a small bowl, combine remaining cinnamon and sugar. Stir sour cream mixture into flour till batter is just combined; fold in blueberries. | |
| Step 4 | |
| Spoon into muffin tins filling 2.3 full. Sprinkle tops with cinnamon and sugar. Bake at 400 degrees for 15 to 20 minuets or untill tops of muffins are golden brown and toothpick comes out clean. | |
As written:
Step 3
Toss blueberries in reserved flour. In small bowl combine remmaining cinnamon and sugar. Stir sour cream mixture into flour till batter is just combined; fold in blueberries.
Suggested corrections:
1. Spelling error – The correct spelling of the word “remmaining” is “remaining.”
2. Suggested gramatical wording change to “…combine “the remaining cinnamon and sugar.”
Thanks!