I made muffins and tea biscuits today to take into the office tomorrow. I have been off work sick and have received so much support (and presents :) from my friends at work that I wanted to say thank -you in a tangible way. So tomorrow they will have some treats for their coffee break.
3/4 cup of butter or margarine
1 1/2 cups of sugar
1 tsp vanilla
1 cup sour cream
1/4 cup milk
2 1/2 cups of all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 pint of blueberries
Preheat oven to 350 degrees. This recipe makes about 15 or 16 muffins. Use paper liners.
I used my Kitchenaid and creamed the butter and sugar. I then added eggs, vanilla, sour cream and milk and mixed on low speed so it didn't splash.
I then added dry ingredients - flour, baking powder/soda and salt and mixed slowly so it was completely incorporated. Using a spatula, I gently folded the blueberries into the batter by hand. You can use fresh berries but I prefer to use frozen ones as they don't break down and turn the batter blue. When the blueberries are on sale in the summer, I buy pints and freeze them in small bags for recipes like this. This recipe is nice with other berries as well. I have a bag of raspberries waiting in the freezer for the next time I make this.
I use my mother's old ice cream scoop the fill the liners and bake for about 25 minutes. The tops should be lightly browned and a toothpick inserted comes out clean.