Sour Cream Blueberry Muffins

I love blueberries! I love the color, the taste, the health benefits. I love all of it. I like that when I pick them my fingers turn kinda purple looking. Two in the basket one in my mouth. That is my motto! Did you know that blueberries are a great antioxidant and they are loaded with vitamins and minerals.

Now that they are in season I like to stock up. I freeze a lot of them and use them later when they are not in season. I have an extra cup of fresh blueberries and decided to make these muffins. I wasn’t sure what I wanted for breakfast and this got my attention.
These muffins were quite moist with wonderful blueberry goodness. I made a mess at my computer with all the crumbs, but it was so worth it.
So if you are wondering what to make for breakfast, instead of the same old same old, why not make these? Besides, who doesn’t love a muffin?

 Sour Cream Blueberry Muffins

2 large eggs

1/2 cup butter melted
1 cup sugar
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries
Preheat oven to 375 degrees. Combine eggs, butter, sugar and sour cream. Sift dry ingredient together and stir in blueberries. Fold flour/blueberry mixture into egg mixture, blending well. Spray muffin tin with non-stick cooking spray or line with paper muffin cups. Fill cups almost full and bake for 25 minutes. You can also make these in giant muffin cups.
Peace be with you,
Veronica