Blueberry Muffins

Portion size: 12

2-1/4 cup (550ml) flour
3/4 cup (175 ml) sugar
1 tbsp (15ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2ml) salt
1/2 tsp (2ml) nutmeg
2 eggs
1 cup (250 ml) sour cream or plain yoghurt
1 tbsp (15 ml) grated orange rind
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) vegetable oil
1-1/2 cups (375 ml) fresh blueberries

In large bowl, stir flour, sugar, baking powder, baking soda, salt and nutmeg.
In separate bowl, whisk together eggs, sour cream, orange rind, juice and oil. Pour over dry ingredients. Sprinkle with blueberries, stir just until dry ingredients are moistened. It is a fairly stiff mixture.

Spoon into paper muffin cups, filling to top. Bake in centre of oven at 375 F until golden and tops are firm to the touch, about 25 minutes. Let cool in pan for 2 minutes. Transfer to rack and let cool completely.

Variation: substitute 1 cup of whole wheat flour for 1 cup all purpose flour.

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