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RECIPES/Family Breakfast
Blueberry Muffins
2 cups unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/2 cup sour cream
1 large egg
1 teaspoon vanilla
1/4 cup milk

1 cup blueberries, fresh or frozen granulated sugar for dusting
Preheat oven to 400˚F. Thoroughly spray a 12 cup muffin tin. Place flour, baking powder, salt, and cinnamon in a small bowl and stir; reserve.
Place the melted butter and brown sugar in the work bowl of the Cuisinart® food processor. Process for 15 seconds, until incorporated. Pulse in the sour cream. Scrape bowl, and add the egg, vanilla, and milk. Process for 15 seconds until well incorporated. Stop and scrape the bowl. Sprinkle the flour mixture evenly over the wet ingredients. Use pulse to blend in the flour, about 10 pulses. Carefully remove the chopping blade and fold in the berries by hand until they are just blended in.
Scoop even amounts (1/4 cup each) of batter into the prepared muffin tin.
Sprinkle the tops of the muffins liberally with granulated sugar.
Bake in preheated oven until tops are golden and a cake tester comes out clean, approximately 20-25 minutes.

Servings: Makes 12 Muffins

Nutritional information per serving

Calories 182 (33% from fat) • carb. 27g • pro.3g • fat 7g • sat fat 4g • chol 33mg • sod. 182mg• calc. 45mg • fiber 1g

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