Blueberry-Sour Cream Muffins

• 2 cups blueberries Whole Foods 3 For $10.00 thru 02/09
• 2 cups flour, divided
• 2 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 1/2 cup butter, softened
• 3/4 cup plus 1 Tbsp. sugar, divided
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 eggs
• 1 Tbsp. lemon zest

1. Heat oven to 375 degrees F.
2. Toss blueberries with 2 Tbsp.
3. flour in small bowl.
4. Combine remaining flour, baking powder and salt in separate bowl.
5. Beat butter and 3/4 cup sugar in large bowl with mixer until light and fluffy.
6. Add sour cream, eggs and lemon zest; mix well.
7. Add dry ingredients; stir just until moistened.
8. Gently stir in blueberries.
9. Spoon into 12 paper-lined muffin cups; sprinkle with remaining sugar.
10. Bake 20 to 25 min.
11. or until toothpick inserted in centers comes out clean.
12. Cool muffins in pan 5 min.
13. Remove to wire rack; cool completely.

blueberries, flour, baking powder, salt, butter, sugar, s, eggs, lemon zest

Taken from www.kraftrecipes.com/recipes/blueberry-sour-cream-muffins-185724.aspx (may not work)