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

Blueberry Cream Muffins Recipe

Publisher Photo
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
   (26)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 15, 2014

This recipe was delicious, I cut down on the amount of sugar and it was still a great recipe. Will definitely become our favorite !

MY REVIEW
Reviewed Apr. 29, 2014

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.

MY REVIEW
Reviewed Jan. 5, 2014

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!

MY REVIEW
Reviewed Dec. 26, 2013 Edited Feb. 28, 2014

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.

MY REVIEW
Reviewed Aug. 7, 2013

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.

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