- 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
- 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 forBlueberry Cream Muffins
"Delicious! I halved the recute as I didn’t have enough sour cream for the full batch. As it was I had to top up the sour cream I had with plain Greek yogurt. I also subbed applesauce in for half the oil. Used frozen berries. My daughter ate 2 as soon as I got them out of the pan. She was craving a blueberry muffin, so I decided to try this recipe. Will definitely make again! I am a Volunteer Field Editor and enjoy testing out new recipes!"
"I followed recipe as is and this is the best blueberry muffin that we ever had. Best when it has cooled completely. Moist and light. This will now be my only blueberry muffin to go. It will replace my recipe that I had for over 20 years. Lillian...Thanks for sharing this recipe"
"This is the best blueberry muffin recipe! So moist, so delicious, everyone loved them. Used frozen blueberries and added a streusel topping before baking. This is definitely a keeper!"
"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!!!"
"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."
"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."
"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!"
"The best blueberry muffin recipe!"
"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."
"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."