Mammoth Blueberry Muffins
3/4 cbutter, softened
1 1/2 csugar
1 1/2 csour cream
1 1/2 tspvanilla extract
3 call purpose flour
1 1/2 tspbaking soda
1 1/2 tspbaking powder
1 1/8 tspsalt
1 ptfresh blueberries
How to Make Mammoth Blueberry Muffins
- Preheat oven to 325. Spray mammoth muffin pan or use paper baking cups.
- Whisk together flour, baking soda, baking poeder and salt. Set aside.
Cream together margerine and sugar. Add eggs and mix well. Stir in sour cream and vanilla until well combined.
- Gently fold in floue a third at a time adding blueberries along with the last third of flour mix just until blended. DO NOT overmix.
- Evenly fill 12 muffin cups (should be 3/4 full). Sprinkle with coarse sugar and cinnamon, if desired.
Bake at 325 for 28-35 minutes until toothpick inserted comes out clean. Cool on rack 10 minutes. Remove from pan. Serve warm or cold.