- 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
- 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.
Reviews for Blueberry Cream Muffins
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"Delicious! The only thing I will do differently next time is add a little sugar on top before baking."
"These muffins are moist and tasty. They freeze well."
"My husband loves these with cranberries too."
"Sweet, moist, cakelike texture.... will use muffin liners next time as they had a tendency to stick."
"This recipe results in an excellent blueberry muffin! I halved the recipe and substituted plain low-fat Greek yogurt for the sour cream and the texture of the muffins was perfect. I also took a suggestion from one of the reviewers and sprinkled a sugar/lemon zest mixture on the tops of the muffins before baking. Rave reviews from the family!"