Blueberry Muffins
Simply the best Blueberry Muffins you'll ever eat!!!
NEEDED TO COMPLETE:
Eggs - 3 Sour Cream - 1 1/2 C.
Vegetable Oil - 3/4 C . Vanilla - 3/4 tsp.
Fresh or Frozen Blueberries - 2 C. (Do not thaw frozen berries.)
Pour muffin mix into a large bowl; add berries and toss gently. In another bowl beat eggs, oil and vanilla; stir in sour cream until completely combined and smooth. Stir liquid mixture into the muffin mix just until moistened. Do not over stir or the muffins may be dry. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400* for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to wire rack. Yields: 26-30 standard-size muffins.
Ingredients: Flour (50% whole-grain wheat), sugar, baking powder, baking soda, and salt.
Also available in 10-12 muffin size - regular and sugar-free.
