Red, White and Blueberry

More Memorial Day, Fourth of July (or any Sunday morning) fare ... fresh blueberry muffins.  They are quick and easy and really moist and delicious.  The secrets are sour cream, nutmeg and cinammon.  From start to finish, less than an hour. Here's the recipe:

  Preheat oven to 400ª. Bake at 350ª.

·           1 stick butter, melted

·           ¾ c. sugar plus additional for sprinkling muffins

·           2 large eggs

·           1 ½  tsp. vanilla

·           1 cup sour cream

·           2 cups flour

·           ¼ tsp ground nutmeg

·           ½ tsp baking powder

·           ½ tsp baking soda

·           Ground cinnamon for sprinkling muffins

·            2 cups fresh blueberries

 Mix wet ingredients

·          Cream butter and sugar with hand mixer

·          Beat in eggs, one at a time

·          Beat in vanilla and sour cream

  Mix dry ingredients

·           Sift flour

·           Stir in ground nutmeg, baking powder, baking soda and salt

  Combine

·            Stir wet into dry ingredients

·            Fold in blueberries

  Spoon into 12 muffin cups, sprinkle tops with mixture of cinnamon and granulated sugar.

  Reduce heat in oven to 350. Bake @ 350 degrees for 25 minutes, until golden brown, or until
  toothpick inserted into center of muffin comes out clean.

  Options:

·           Add 1 ½ cups grated apples instead of blueberries

·           Add chopped pecans to topping

·           Fold in 1 ½ cups mashed bananas and ½ cup walnuts to batter

·           Use raspberries instead of blueberries