Blueberry Cream Muffins Recipe
Blueberry Cream Muffins Recipe
- 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
- 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.
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
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"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."
"This muffin recipe is a keeper."
"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!"
"This recipe was delicious, I cut down on the amount of sugar and it was still a great recipe. Will definitely become our favorite !"
"Easy and delicious. I made half the recipe and added lemon zest to the batter. It turned out beautifully. My family loved them. Thanks for sharing."
"BEST blueberry muffins! the sour cream makes them moist and tender. I usually half this recipe and still make 19 - 20 muffins. This recipe is a keeper!"
"Delicious. I made these for Christmas morning and everyone raved. My husband ate 5 of them which is a good indicator of how wonderful these muffins are. I did add a bit of sugar to the top before baking because my Mom always did this. I also had to bake them a wee bit longer then the recipe called for but this may be because I was using a stoneware pan. I only made half the recipe and filled my standard muffin cups 2/3 full and was able to get 18 muffins. I have already shared tis recipe with both my daughters."
"These muffins came out moist and delicious. I halved the recipe with great results and sprinkled the tops with a mixture of Turbinado sugar with a little lemon zest before cooking."
"Super moist and tasty. However, needs to cook a bit longer, as some stayed "goopy" in the middle. Next time I will sprinkle with some kind of streusal or turbano sugar on top."
"Made it this morning ... wonderful blueberry muffin recipe. I added a 1/2 tsp of cinnamon, mostly because I love cinnamon! This is going into my recipe box! Thanks."
"The muffins were very tender and absolutely delicious!"
"I wanted to take blueberry muffins with me on a hunting trip with my husband and our friends because they are a quick and easy breakfast meal. I found this recipe and liked it. Everyone loved them and my friends have asked me to make them for them again!"
"I took some to a breakfast meeting at work and everyone ate more than just one, these are delicious!"
"Everyone loved them. I even made them with half whole wheat and half all purpose flour. Delish!"
"These were one of the best recipes I have tried, and I have tried quite a few! They were very moist and flavorful. I sprinkled a small amount of coarse sugar on top before baking to give them a little extra sweetness."
"These were fantastic!"
"My husband does not like blueberry anything...but her LOVED these muffins!"
"These are delicious!!!"
"makes 2 awesome loaf pans"
"Great recipe. I wanted some bigger muffins so I used a jumbo pan - 1/2 cup of batter in each cup. 25 minutes at 375. Wonderful."
"I thought these muffins were delicious, but I did change a couple things. I substituted lemon yogurt for the sour cream and I used a streusel topping. This was made from 1/4 C. flour, 2 T. brown sugar, 1/2 t. cinnamon, and 1 T. cold butter. Just mix these ingredients together and sprinkle it on the muffins before baking."
"I have made these muffins a millon times and they are just as good from the first day I made them.Awsome!"
"These sound delidious. We love any thing with blueberries. I have a question? Do you think I could bake this in a 9X13 pan and cut it into squares? "
"I halfed this recipe and it turned out great. I used frozen blueberries. I would definately make this recipe again!! A+"
"Loved these! I used 2 egg whites and 2 whole eggs instead of 4 whole eggs, 1 cup unsweetened applesauce instead of oil and fat-free sour cream. Still turned out moist and rich tasting! My whole family loves them!"
"I'm usually lousy at baking muffins. These were moist and delicious. I threw away all my other blueberry muffin recipes."
"These muffins have a wonderful flavor. Richer tasting than ordinary blueberry muffins. They are the best I've ever had. Truly special."
"These are the best blueberry muffins I've ever had."
"Absolutely delicious! Loved all the juicy blueberries in this recipe. Excellent with a hot cup of coffee or tea."