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

Blueberry Cream Muffins Recipe

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5 31
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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 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.

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

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.

Reviews for Blueberry Cream Muffins

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Mar. 24, 2015

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

MY REVIEW
Reviewed Mar. 1, 2015

"My husband loves these with cranberries too."

MY REVIEW
Reviewed Feb. 15, 2015

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

MY REVIEW
Reviewed Nov. 23, 2014

"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!"

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