1/2 c. butter (oleo)
1 c. brown sugar
2 lg. eggs
3 c. flour
1/8 tsp. salt
1 tbsp. baking soda
1/2 c. milk
1/2 c. sour cream
1/2 c. grated Lorraine or Parmesan cheese
2 tsp. vanilla extract
2 c. fresh blueberries
1/2 tsp. cinnamon
1 tbsp. sugar

Heat oven to 400 degrees. In mixing bowl, combine butter, sugar and eggs. Beat with electric mixer until light and fluffy. Mix 2 1/2 cups flour, salt, baking powder and baking soda. In small bowl, blend milk, sour cream, cheese and vanilla. Alternately add flour and milk mixtures to the batter mixture. Blend thoroughly. Rinse and drain blueberries. Combine blueberries with remaining flour, toss gently. Carefully fold blueberries into batter. Mix cinnamon and granulated sugar together. Line muffin tins with muffin cups, filling each cup 3/4 full; sprinkle with cinnamon sugar mixture. Bake muffins until lightly browned, about 20 minutes. Serve warm. Makes 18 muffins.

DIETITIAN'S NOTE:

To reduce cholesterol make the following substitutions:

1/2 cup butter - 1/2 cup butter with liquid oil as first ingredient. 2 large eggs - 4 egg whites or 1/2 cup egg substitute. 1/2 cup milk - 1/2 cup skim milk. 1/2 cup sour cream - 1/2 cup light sour cream.

Blueberries are high in fiber. Well drained frozen blueberries could be substituted if necessary.