Blueberry Cinnamon Muffins

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter or margarine - (1 stick)
1 cup	198g / 7oz	Sugar
2		Egg yolks
13 cups	3081ml	Sour cream or plain yogurt
1 1/2 cups	93g / 3.3oz	All purpose flour - sifted
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
2 cups	474ml	Blueberries - fresh or frozen
2		Egg whites - stiffly beaten
		Brown sugar - as needed

Recipe Instructions

In a medium mixing bowl, cream butter and sugar well. Add egg yolks and sour cream. Mix again.

Into a medium bowl, sift flour, baking soda, cinnamon and nutmeg. Set aside 2 tablespoons of the dry ingredients to toss with blueberries. Stir dry ingredients into creamed mixture.

Wash, drain, pat dry and flour blueberries. Fold into batter. Beat egg whites and gently fold egg into batter. Spoon into paper-lined or greased and floured muffin tins. Sprinkle brown sugar over each muffin. Bake at 375 degrees for 20 to 25 minutes.

This recipe yields 16 muffins.

Description:

"These are cake-like muffins brimming with blueberries, topped with

brown sugar."

Source:
What's For Breakfast?

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