Sour Cream Blueberry Muffins

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            FOOD FUNNY
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Thanks to Elizabeth Mittler for this true food funny:

My daughter moved to northern Newfoundland, Canada, and in the spring
she began gathering berries which abound in that area. She was in a
wild berry patch with several other pickers but was unsure which ones
to pick. There is a kind of berry which is called "redberry" which
several people had recommended. She saw some red berries and asked
the closest picker, "Are these redberries?" The young man replied
"No. Those are blueberries. They're only red because they are
green." (Think about it.)

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            TODAY'S RECIPE
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Back in the early days of the ezine when I published seven days a
week, Saturday's recipes were dedicated to breakfast and brunch
dishes. Those were always popular with my readers, and since I
switched to the five-day format I confess I haven't published enough
of them. I'll try to even the score a little with this week's
"Breakfast is Ready" theme. Here is the lineup:

Monday's Breakfast & Brunch
Sour Cream Blueberry Muffins

Tuesday's Breakfast & Brunch
Apple Pecan Pancakes

Wednesday's Breakfast & Brunch
Crab and Artichoke Eggs

Thursday's Breakfast & Brunch
Mangos in Melon Soup

Friday's Breakfast & Brunch
Orange French Toast

It should come as no surprise that these light and fluffy muffins are
best with fresh blueberries, but this recipe also works very well with
frozen blueberries. Just add them to the batter while still frozen
and add 5 to 8 minutes to the baking time.

Sour Cream Blueberry Muffins

2 eggs
1 cups (250 ml) sugar
1/2 cup (125 ml) vegetable oil
1 tsp vanilla extract
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1 cup (125 ml) sour cream
1 cup (250 ml) fresh blueberries

Beat the eggs, sugar, oil, and vanilla until well combined. Mix the
dry ingredients together and add them to the egg mixture in two or
three portions, alternating with the sour cream. Fold in the
blueberries and spoon the batter into greased and floured muffin tins.
Bake in a preheated 400F (200C) oven for 20 minutes. Makes 12
muffins.
Received on Mon Jan 10 08:51:14 2005