Blueberry Sour Cream Muffins

Makes 1 Dozen

Ingredients:

2 eggs
1/2 cup of sugar + 1 TBS
1/2 cup of vegetable oil
1/2 tsp vanilla
1/2 tsp grated lemon rind
2 cups of flour
1/2 tsp salt - or less
1 tsp baking soda
1 cup of sour cream, plain yogurt or buttermilk *
1 cup of fresh blueberries

Directions:

Preheat oven to 400F.

In a large bowl, beat the eggs and add the sugar, vanilla and lemon rind.  Slowly add the oil while beating with a mixer or whisk.
Mix the flour, salt and soda together in.  Stir 1/3 of the flour into the batter.  Then add 1/2 of the sour cream. Add another 1/3 of the flour. Then stir in the remaining 1/2 cup of sour cream. Then finish with the last 1/3 of the flour. Mix gently - if you overmix you will get peaked tops.
Gently stir in the berries. Fresh berries are preferable for this recipe (wild or cultivated) as frozen berries will turn the batter blue.

Spoon into a greased muffin tin.  Sprinkle with sugar and cinnamon (optional).

Bake at 400F for 18-20 minutes in the middle of the oven. Remove from the oven and cool in the muffin tin for 5 minutes.  Gently remove and cool on a rack.  Store in a container or freeze.

This recipe is adapted from Allrecipes.com. The sugar has been cut in half so they are not too sweet.
Tip: When measuring flour, fluff the flour and then spoon it into the cup measure. Level it off using the edge of a knife.

* To make buttermilk add 1 TBS of white vinegar to 1 cup (less one TBS) of milk.