Blueberry Cinnamon Muffins

Photo: flickr user r.j.wagner

Ingredients

1/2 cup butter or margarine - (1 stick)

1 cup sugar

2 egg yolks

cup sour cream or plain yogurt

1 1/2 cups all purpose flour sifted

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups blueberries fresh or frozen

2 egg whites stiffly beaten

Brown sugar as needed

Preparation

In a medium mixing bowl, cream butter and sugar well. Add egg yolks and sour cream. Mix again.

Into a medium bowl, sift flour, baking soda, cinnamon and nutmeg. Set aside 2 tablespoons of the dry ingredients to toss with blueberries. Stir dry ingredients into creamed mixture.

Wash, drain, pat dry and flour blueberries. Fold into batter. Beat egg whites and gently fold egg into batter. Spoon into paper-lined or greased and floured muffin tins. Sprinkle brown sugar over each muffin. Bake at 375 degrees for 20 to 25 minutes.

This recipe yields 16 muffins.