- 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
"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."
"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!"
"The best blueberry muffin recipe!"
"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."
"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."