Blueberry Cream Muffins Recipe

5 39 40
Blueberry Cream Muffins Recipe
Blueberry Cream Muffins Recipe photo by Taste of Home
Publisher Photo

Blueberry Cream Muffins Recipe

Read Reviews
5 39 40
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 these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 4 large 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

Directions

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 each: 280 calories, 13g fat (4g saturated fat), 49mg cholesterol, 205mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 4 large 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
  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

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Reviews forBlueberry Cream Muffins

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Rochelle User ID: 9228622 270036
Reviewed Jul. 27, 2017

"I just made these - talk about AWESOME!!! Only changed the vanilla to lemon extract - it's sooooo good! I did mix the wet ingreds in one bowl by hand no mixer and the dry in another, then gently added the dry to the wet, then added the blueberries. I did add some turbinado sugar to the tops before baking - highly recommend this! This will be my go to recipe for blueberries!!! So easy, all the ingreds on hand - I did use fresh blueberries too! Thanks for this great recipe!!!"

MY REVIEW
NJ_mommy_1 User ID: 3034114 252820
Reviewed Aug. 17, 2016

"This was really good! I made two loafs and I also used half wheat flour and half all purpose flour and the bread came out good."

MY REVIEW
Peggie0203 User ID: 2074993 250434
Reviewed Jul. 14, 2016

"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."

MY REVIEW
greatwithoutgluten User ID: 6330173 248841
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
angela32 User ID: 3084463 247947
Reviewed May. 7, 2016

"The best blueberry muffin recipe!"

MY REVIEW
PrplMonky5 User ID: 6612040 244883
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
carolynstowers User ID: 4001197 240953
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
MsFyfe User ID: 7619640 229829
Reviewed Jul. 19, 2015

"This muffin recipe is a keeper."

MY REVIEW
krysfielder User ID: 5728656 227272
Reviewed Jun. 1, 2015

"Delicious! The only thing I will do differently next time is add a little sugar on top before baking."

MY REVIEW
NanZim User ID: 3929200 223468
Reviewed Mar. 24, 2015

"These muffins are moist and tasty. They freeze well."

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