Blueberry Cream Muffins Recipe
- 4 Eggland's Best 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(22)
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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!