- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon McCormick® Pure 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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"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."