BLUEBERRY MUFFINS
1-¾ cups plus 1 tablespoon flour, divided
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
A pinch of Farm Stand Kitchen fresh grated nutmeg, or ground nutmeg
1/2 teaspoon salt
1 large egg
1 cup sour cream
1⁄3 cup milk
1 1/2 tsp Farm Stand Kitchen pure vanilla
LETS MAKE IT
Preheat oven to 400°F
Spray twelve 2-½-inch muffin cups with non stick spray.
Toss blueberries with 1 tablespoon of the flour
Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt. Set aside
Beat egg, sour cream, milk and vanilla.
Stir into flour mixture until just combined (batter will be lumpy, don’t over mix)
Stir in blueberries until evenly distributed
Fill muffin cups 2⁄3 full with batter
Bake about 20 minutes until golden. Icing optional.