Blueberry Muffins

Makes 24 muffins
Cream well: 1 cube butter1 cup sugar
Add: 2 eggs, beat well and 1 cup sour cream.
Mix in another bowl, then add to wet ingredients:
2c. flour, 1tsp baking pwdr, 1/4 tsp. baking soda, 1/2 tsp salt.
Fold in 1 cup (or more) fresh blueberries (you can use frozen, but I like fresh better).
Bake at 375 for 20-25 minutes.
(I doubled this recipe for a family luncheon and used an entire carton of blueberries from costco, since I was doubling it) These are really good-- I made some in mini muffin tins for snacks for the kids too.

Submitted by Holly Miller