Sugar Hill Blueberry Muffins
Nutrition
Calories: 243 kcalCarbohydrates: 40 gProtein: 10 gFat: 14 gSaturated Fat: 12 gCholesterol: 59 mgSodium: 189 mgFiber: 4 gSugar: 28 gVitamin A: 7.9 IUCalcium: 74 mgIron: 10 mg
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 whole u.s. grade a large eggs
- 1 cup sour cream
- 5 tbsp unsalted butter
- 1 cup light brown sugar packed
- 1 cup rolled oats
- 1 cup frozen or fresh blueberries if frozen, do not defrost
- 2 tbsp sugar
Instructions
- Preheat the oven to 375 degrees F.
- Line a 12-cup muffin tin with muffin-cup liners. This recipe does not work without them. Combine the flour, baking powder, baking soda and salt in a small bowl. Set aside.
- In a large bowl, beat the eggs with the sour cream until thoroughly combined.
- In a medium saucepan, over medium heat, melt together the butter and the brown sugar. Beat this mixture into the egg mixture. Stir in the oats.
- Fold in the flour mixture and then the blueberries. Fill the muffin cups two-thirds full. Drop a generous pinch of sugar onto the top of each muffin.
- Bake the muffins for 25 to 28 minutes. Cool for 5 minutes, then remove muffins (in their papers) and finish cooling them on a rack.