Blueberry Muffins

Blueberry Muffins
1/2 cup butter, softened
1/2 cup sugar
1/2 cup maple syrup
1/2 cup sour cream, low fat or fat free
4 eggs
1 1/2 cups milk
2 teaspoon lemon juice
4 cups sifted all-purpose flour
5 teaspoons baking powder
1 1/2 teaspoons salt
3 cups (16 oz) fresh or frozen blueberries, unsweetened
Preheat oven to 400 degrees F. Line a muffin pan with cupcake papers. In a large bowl, cream together the butter and sugar. Add the sour cream, maple syrup, and eggs. Beat well. Mix in the milk and lemon juice. In a separate bowl, sift together the flour, baking powder, and salt. Stir into the egg mixture just until moistened. Fold in the blueberries. Fill muffin cups 2/3 full. Bake 25-30 minutes, or until golden brown. Remove from pan to a cooling rack. Makes 24 muffins.

NOTE:
If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins.
If using frozen blueberries, add them frozen to the batter.

Freeze:
After baking and cooling, set the muffins on a cookie sheet in the freezer for 1 hour, or until frozen solid. Move to a zip top freezer bag. Label and date. To thaw, put muffins on the counter in a covered container until thawed.