Canterbury Farm Blueberry Muffins by Kimbob

[S_Wirth]

MUFFINS: Canterbury Farm Blueberry Muffins

If you're not watching calories or cholesterol -- these are delicious!

2 cups AP flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup milk
6 tbsps butter, melted
1 tsp grated lemon rind
2 tsps lemon juice
1 1/2 cups fresh or frozen, thawed, blueberries

1) Preheat oven to 400 degrees and lightly grease 12 2 1/2-inch muffin tins.
2) Sift together flour, sugar, baking powder, and salt onto a piece of wax paper. Reserve 2 tbsps. of flour mixture.
3) Whisk sour cream in a large bowl until smooth. Stir in egg, milk, melted butter, lemon rind and lemon juice.
4) Add dry ingredients to liquid ingredients and stir just until moistened; batter will not be smooth. Toss blueberries with the reserved 2 tbsps. flour mixture. Gently fold blueberries into batter.
5) Spoon the batter into the prepared muffin tins, using a level 1/3 cup measure for each.
6) Bake the muffins in the preheated hot oven (400) for 25 minutes or until a wooden pick inserted in centers of the muffins comes out clean. Cool muffins in pans 5 minutes. Remove from pans to wire rack.

Serve warm.

Per muffin:
Calories: 203
Protein: 3g
Fat: 9g
Carbohydrate: 28g
Sodium: 274
Cholesterol: 44mg

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