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Blueberry Cream Muffins Recipe
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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 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 each: 280 calories, 13g fat (4g saturated fat), 49mg cholesterol, 205mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein

Directions

  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


Reviews for Blueberry Cream Muffins

AVERAGE RATING
(37)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Peggie0203
Reviewed Jul. 14, 2016

"This is one of those recipes that taste best a few hours after baking. I used half whole wheat flour, which worked well.

I think the flavour would be better with a bit of lemon zest.
Very light and moist."

MY REVIEW
greatwithoutgluten
Reviewed May. 30, 2016

"These were very good. I used frozen blueberries and rice flour to make the muffins gluten free. I will definitely make these again They were very moist and tasty!"

MY REVIEW
angela32
Reviewed May. 7, 2016

"The best blueberry muffin recipe!"

MY REVIEW
PrplMonky5
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."

MY REVIEW
carolynstowers
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."

MY REVIEW
MsFyfe
Reviewed Jul. 19, 2015

"This muffin recipe is a keeper."

MY REVIEW
krysfielder
Reviewed Jun. 1, 2015

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

MY REVIEW
NanZim
Reviewed Mar. 24, 2015

"These muffins are moist and tasty. They freeze well."

MY REVIEW
Sally2007
Reviewed Mar. 1, 2015

"My husband loves these with cranberries too."

MY REVIEW
gooch621
Reviewed Feb. 15, 2015

"Sweet, moist, cakelike texture.... will use muffin liners next time as they had a tendency to stick."

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