3 1/2 c. flour
1 tsp. baking powder
1 3/4 tsp. baking soda
3/4 tsp. salt
Pinch cardamon, optional
1 3/4 c. sugar
1/4 lb. butter, melted
2 c. sour cream
4 eggs
1 tsp. vanilla
1-2 c. blueberries

GLAZE (Optional) :
Butter
Powdered sugar
Lemon juice & grated rind of 1 lemon

Mix dry ingredients together. Coat blueberries with a little of the flour mixture. Beat butter, eggs, sour cream and vanilla; then add dry ingredients. (Mix with electric mixer, but do not overmix.) Fold in blueberries. Makes 30. Use paper-lined muffin pans and bake at 375 degrees for 15-20 minutes.

Make glaze while muffins are cooking and when you take them out of oven, while hot, put a teaspoon of glaze in middle of top of muffin until all have some and then spread over top quickly. The glaze is delicious on these muffins.