Blueberry Cream Muffins


My friend shared this recipe with me stating “these are the best blueberry muffins ever!” Fortunately for me, we have a blueberry patch close to our house and I had just picked a bowl of berries, so I tried it and she was right. They are rich and delicious; the secret being the sour cream. The recipe makes a large batch of muffins so I froze half to enjoy later.

Blueberry Cream Muffins

• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sour cream
• 2 cups blueberries

Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes.

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