These don't last long around our house. Technically, with 12 and 14 year-old boys, nothing edible lasts long, but these are a favorite. You can substitute whatever fruit is seasonal--raspberries, peaches--and still come up with a great breakfast treat.
blueberries and cream muffins
Ingredient list: 1 egg, 1/2 cup sour cream or milk, 1/4 cup oil, 1/2 cup sugar, 1-1/2 cup flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 cup fresh or frozen blueberries
***I use half whole wheat flour and half white.
Mix together the eggs, sour cream, and oil. Stir in sugar. Add flour, baking powder and salt. Mix well. Gently fold in the blueberries. Scoop the batter into a greased muffin pan. Bake at 350 for 20 minutes, or until lightly browned. Remove from the pan to cool. These are best when allowed to sit overnight in a covered container. Makes 12 muffins.
Enjoy!
