MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Epi Classic Blueberry Muffins
 Categories: Breads, Fruits, Muffins
      Yield: 12 Muffins
 
  2 1/2 c  All-purpose flour
  1 1/4 c  Granulated sugar
      2 ts Baking powder
    1/2 ts Kosher salt
      2 lg Eggs
      1 c  Sour cream
    1/2 c  Whole milk
      1 ts Vanilla extract
    3/4 c  Unsalted butter; melted
  1 1/2 c  Blueberries
      3 tb Coarse sugar
 
  Equipment: A standard 12-cup muffin pan
  
  Oven to 375°F/190°C.
  
  Line muffin pan with liners. Whisk flour, granulated sugar, baking
  powder, and salt in a large bowl.
  
  Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
  
  Mix egg mixture into dry ingredients, then stir in butter. Fold in
  blueberries.
  
  Divide batter among muffin cups, filling to the brim, about 1/2 cup
  batter per muffin. Sprinkle with coarse sugar.
  
  Bake muffins, rotating pan halfway through, until golden brown and
  a tester inserted into the center comes out clean, 28 to 33 minutes.
  
  Let cool in pan 5 minutes, then transfer muffins to a wire rack and
  let cool completely.
  
  Do Ahead:

  Muffins can be made 3 days ahead. Transfer to an airtight container
  and store at room temperature, or freeze up to 2 months.
  
  Recipe by Rhoda Boone
  
  Recipe FROM: Epicurious, Jul 2017
  
  Formatted by: Dave Drum, Nov 21, 2017
  
  Uncle Dirty Dave's Archives
 
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