Blueberry Cream Muffins Recipe
Blueberry Cream Muffins Recipe photo by Taste of Home

Blueberry Cream Muffins Recipe

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When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in muffins.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:24 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings


  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 cups (16 ounces) sour cream
  • 2 cups fresh blueberries

Nutritional Facts

1 serving (1 each) equals 280 calories, 13 g fat (4 g saturated fat), 49 mg cholesterol, 205 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400° for 20 minutes. Yield: 24 muffins.
Originally published as Blueberry Cream Muffins in Country June/July 1992, p47

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Reviewed May. 7, 2016

"The best blueberry muffin recipe!"

Reviewed Mar. 3, 2016

"Ok, these were delicious. Like others said, very light. I made them into large flat muffin like ....things. Not sure how to describe them haha. Anyway, the only changes I made were the following: I used almond extract instead of vanilla, I cut the recipe in half, and I put a streusel on top (from TOH Streusel Pumpkin Muffins). The streusel actually didn't turn out so great. It needed to bake a bit longer but if I did that the muffin would have been over cooked. Next time I will try a different streusel topping, as it added just the right amount of crunch and extra sweetness. I will definitely make this again."

Reviewed Jan. 3, 2016

"Made for Christmas I used miniature muffin pan. The small muffins came out so moist with a very smooth bread. The only change I made was too add a couple extra tbs. of sugar as several of the reviewers had wrote that the muffins weren't sweet enough. oh I did use frozen blueberries. I am making them again right now."

Reviewed Jul. 19, 2015

"This muffin recipe is a keeper."

Reviewed Jun. 1, 2015

"Delicious! The only thing I will do differently next time is add a little sugar on top before baking."

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