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

Blueberry Cream Muffins Recipe

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5 36 36
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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
Contest Winning Test Kitchen Approved
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

Reviews for Blueberry Cream Muffins

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 30, 2016

"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!"

MY REVIEW
Reviewed May. 7, 2016

"The best blueberry muffin recipe!"

MY REVIEW
Reviewed Mar. 3, 2016

"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."

MY REVIEW
Reviewed Jan. 3, 2016

"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."

MY REVIEW
Reviewed Jul. 19, 2015

"This muffin recipe is a keeper."

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