Blueberry Muffins

Make weekend mornings extra special with warm Blueberry Muffins. Serve with cinnamon- and nutmeg-spiced Honey Butter, if desired. Apple Muffins: Prepare batter as directed. Use 1 cup peeled, cored and chopped apple in place of the blueberries.

Raspberry Muffins: Prepare batter as directed. Use 1 cup raspberries in place of the blueberries.

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: Makes 12 (1 muffin) servings.

Directions

Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside.
Mix flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries.
Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix 2 tablespoons sugar and cinnamon. Sprinkle over muffins.
Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm with Honey Butter, if desired