 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in muffins. Ingredients:
4 eggs |
2 cups sugar |
1 cup vegetable oil |
1 teaspoon vanilla extract |
4 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons baking powder |
2 cups (16 ounces) sour cream |
2 cups fresh blueberries |
Directions:
1. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400° for 20 minutes. Yield: 24 muffins.
|
|