Blueberry Cream Muffins

Sometimes things just aren't meant to be!  I got everything ready to make and film a recipe for Raspberry Cream Muffins but realized I had frozen blueberries rather than raspberries.  Never mind...blueberries would work just as well in this simple recipe.  So I continued on and baked up these tender, scrumptious muffins and was very excited to share the process with you.  Well...you know how things go and you get busy.  The video camera got set aside and a few days passed - during which we happily devoured all the muffins.  Then came time to film my next video recipe and I discovered my camera memory card was full so I quickly deleted a few videos to make room.  You guessed it!  I deleted my still unsaved Blueberry Cream Muffin videos.  I guess with the missing raspberries and the deleted film you were just meant to get the written version of Blueberry Cream Muffins!  They are delightful and I will re-film the recipe, with raspberries, as soon as I can - it's worth it (and I'm sure no one here will mind eating another batch)!  In the meantime, try out the blueberry ones!

Raspberry or Blueberry Cream Muffins

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 cup butter

2/3 cup sugar

2 large eggs

1/2 cup sour cream

1 tsp vanilla

1 cup coarsely chopped raspberries (or whole blueberries)

350 degrees F, greased 12 cup muffin pan, 30-35 mins.

Combine dry ingredients and set aside. Cream butter and sugar. Add eggs, one at a time, then beat in sour cream & vanilla. Add flour mixture and stir just to combine. Fold in berries and fill muffin cups. Bake at 350 for 30-35 mins. Let stand in pan 10 mins. then remove and cool on rack.