Brampton Bed and Breakfast Inn

Blueberry Muffins from our Chestertown B&B: Breakfast-Brunch

Servings: 8

Prep time:30 min.

Ingredients:

• 

  1 stick unsalted butter at room temp.

• 

  3/4 cup sugar

• 

  2 large eggs

• 

  2 cups unbleached flour

• 

  2 teaspoons baking powder

• 

  1/2 teaspoon salt

• 

  1 teaspoon pure vanilla

• 

  3/4 cup sour cream

• 

  2 cups fresh or frozen blueberries

• 

  1/4 cup sugar

• 

  1/2 teaspoon freshly ground nutmeg

• 

Step 1:

Preheat oven to 350 degrees. Spray muffin pans (large size) with non-stick baking spray. Mix the 2 last ingredients (sugar and grated nutmeg) together in a small bowl. Set aside.

Step 2:

Mix flour, baking powder and salt in a medium bowl and set aside. Mix sour cream and vanilla in a measuring cup and set aside.

Step 3:

In a large bowl cream butter and sugar. Add one egg at a time incorporating the eggs well into the butter/sugar mixture. Add sour cream mixture. Mix well again. Add flour and gently fold in until well incorporated. Do not over mix.

Step 4:

Add blueberries and gently fold into batter. Distribute batter into muffin pans and sprinkle each with 1 teaspoon of sugar/nutmeg mixture.

Step 5:

Bake for 18-20 min. until golden on top. Add 5-10 min. when using frozen berries. Let stand for 10 minutes before removing muffins from tins. Serve and enjoy!