Blueberry Cream Muffins
4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups fresh or frozen raspberries or blueberries
4 eggs, lightly beaten
2 cups (16 ounces) sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
In a large bowl, combine flour,
sugar, baking powder, baking soda
and salt: add berries and toss gently.
Combine eggs, sour cream, oil and vanilla: mix well.
Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400 degrees for 17 to 20 minutes or until muffins test done.
Yield: about 24 standard-size muffins.

Blueberry and Pecan Muffins

1 3/4 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup cooking oil
1 egg well beaten
1 tsp vanilla
1 cup fresh or frozen blueberries thawed and drained
1 cup chopped pecans
1 tsp grated lemon peel
1/2 tsp fresh grated nutmeg
4 tbs sugar
Dipping sugar
Melted butter
Mix together by hand the flour, sugar, baking powder,
and salt in large mixing bowl.
Combine the milk, vanilla, egg together
and then add all at once to dry ingredient until moistened.
Do not over mix. Gently mix the 4 tablespoons sugar, drained berries,
lemon peel and pecans together.
Fold the berry mixture lightly into the batter.
Fill greased and dusted muffin pans half full.
Bake for 20 minutes at 400 F or until done.
While muffins are still warm,
dip the tops in melted butter,
then in the sugar.
Makes 16-18 muffins