Blueberry Muffins

Oh blueberries - how do I love thee? Let me could the ways: in my yogurt, in my bread, and in My Muffins! I went to the store the other day and the had blueberries on sale, tons of them, and they were as big as marbles! I HAD to bake and muffins were the obvious choice. So here's what I made, they were super yummy and the blueberries burst in your mouth, plus the cinnamon and nutmeg are a unique addition. Make them at your next brunch!

Prep time: 20min - Cook time: 25min - Makes 16-18 muffins

Ingredients

   12 tbsp unsalted butter, room temperature

   1 1/4 c sugar

   1/4 c light brown sugar

   3 large eggs, room temperature

   2 tsp vanilla extract

   8 oz light sour cream

   1/4 c fat free milk

   2 1/2 c flour

   2 tsp baking powder

   1/2 tsp baking soda

   1/2 tsp cinnamon

   1/4 tsp ground nutmeg

   1/2 tsp salt

   1 pint fresh blueberries

Instructions

   1. Preheat oven to 350 degrees. Place 16-18 paper muffin cups in muffin tins.

   2. Cream butter and sugar together in a stand-up mixer with the paddle attachment, until light and fluffy, about 3 minutes.

   3. With mixer on low speed, slowly add eggs, vanilla extract, sour cream and milk.

   4. In a separate bowl, whisk dry ingredients together until fully combined.

   5. With mixer still on low, slowly add dry ingredients to wet ingredients until just combined.

   6. Turn mixer off. Using a spatula, fold in blueberries until evenly distributed within the batter.

   7. Spoon batter into muffin cups, filling cups nearly to the brim.

   8. Bake 25 mins, or until tops begin to brown and a cake-tester comes out clean. Let cool on a baking rack. Serve warm.