Getting ready for the mountains!

Last year, on a recommendation from a friend (Thanks Melisa!) we biked the Virginia Creeper Trail. You can read all about it online, but I have to say that it is one of our favorite things we have done as a family. We rode the 4 hour trek, trailing through mountains, and by streams the whole way. It is beautiful.......especially this time of year. This year we're going back, staying with out dear friends the Babcocks in a what looks like very nice and large cabin (I'm probably not going to want to leave) in Jefferson, North Carolina. Today I've been cooking for that trip. Tomorrow I will pack.......I think it is going to be cold.......I love the mountains of North Carolina. I always seem to breath easier when I'm there. For your recipe...... I have finally found "that" blueberry muffin recipe. These are delicious, and I like to make them in those medium sized mini-muffin pans. Enjoy!!! J

SOUR CREAM BLUEBERRY MUFFINS

MUFFINS
1 cup flour
2/3 cup sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
1 egg, lightly beaten
1/4 cup unsalted butter, melted
1/2 cup sour cream
1 cup blueberries

GLAZE
1/2 cup powdered sugar
1 TBLS fresh lemon juice
1 tsp lemon zest

For the muffins, preheat oven to 375. In a large mixing bowl, sift together the flour, sugar, baking powder, cinnamon and salt. Add egg, butter, vanilla and sour cream. Stir until just combined. Fold in blueberries. Line muffin tins with paper liners and fill with batter. Bake until muffins spring back to the touch, 25-30 minutes. Let cool.

for glaze, in a small bowl, whisk together confectioners' sugar, lemon juice and zest. Spread 1 tsp over each muffin. Let stand until glaze hardens. 12 muffins