Flat Topped Blueberry Muffins

1. 1

   Sift the Shortbread Mix, baking soda, cream of tartar and salt together twice.

2. 2

   Remove a tbsp of dry ingredients and Russian Mulling Spice.

3. 3

   Toss with blueberries in a different bowl.

4. 4

   In another separate bowl, stir milk and sour cream together, and set aside.

5. 5

   Cream half of the dry ingredients with the butter.

6. 6

   Add half of the milk mixture, delicately fold the ingredients together, stopping when barely combined.

7. 7

   Add remaining dry and liquid ingredients and fold in only until just mixed.

8. 8

   Fold the blueberries in.

9. 9

   Spoon batter into prepared muffins tins, filling each cup at least 2/3 full.

10. 10

    Bake back for 25 to 30 minutes or until tops are golden and spring back when light pressed.

11. 11

    Turn out muffins onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.

* Per serving · 4 servings · Values may vary.