Blueberry Scone Muffins - cooking recipe

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
10 tablespoons unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup freshly squeezed orange juice
1/2 large orange, zest of
1 1/2 cups blueberries

Preparation

Heat the oven to 375\u00b0F and grease a muffin pan. Stir together flour, baking powder, baking soda, salt, and nutmeg in a medium bowl, set aside.
Beat the sugar and butter with a handheld mixer until light and fluffy. Add the eggs and vanilla and beat to combine, then add the sour cream, orange juice, and orange zest and stir until well combined. Add the flour mixture to the butter mixture and stir just until combined. (The batter will be very thick.) Gently fold in the blueberries.
Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and a toothpick inserted into the center of one of them comes out clean, approximately 20-25 minutes. Serve warm.