Sour Cream Blueberry Muffins
In large bowl of electric mixer, beat together all but flour, baking powder, nuts and fruit until blended. Add the flour, baking powder and walnuts, and stir until dry ingredients are just moistened - do not overbeat. Stir in blueberries.
Divide batter between 12 paper lined muffin cups and bake in a 400ºF oven for about 22-25 minutes or until muffins are lightly browned and a cake tester, inserted in center, comes out clean.
Allow to cool in pan for 10 minutes and then remove from pan and continue cooling on a rack. Brush tops with lemon glaze if desired (for glaze stir all ingredients together until blended).
Yields 12 muffins.
Vegetarian Fast and Fancy Cookbook