Blueberry Muffin Cups

Not the traditional blueberry muffin recipe. They are a combination of a muffin and a cupcake. Very moist, delicate and delicious.

1/2 cup butter
1 1/4 cups sugar
1 1/2 cups all-purpose flour
1/4 cup sour cream
2 eggs
1 cup fresh blueberries
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon grated orange zest

Extra sugar

Cream the butter with the sugar until smooth and fluffy. Add the eggs, one at a time beating after each addition. Stir in the sour cream and orange zest.

Mix the dry ingredients except the extra sugar in another bowl.

Add the dry ingredients to the butter mixture alternating with the orange juice. Beat on low speed just until combined. It can be mixed with a wooden spoon as well.

Stir in the blueberries and fold them in the batter carefully.

Line 18 muffin cups with paper cups and evenly distribute the batter among them.

Finally, sprinkle 1/4 teaspoon sugar on top of each muffin cup.

Bake in a preheated 350 F for 20 minutes or until skewer inserted in the middle of the muffin cup comes out clean. Rest for a couple of minutes and remove to a cooling rack.

Makes 18 muffin cups