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Blueberry Cream Muffins

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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    24 muffins

Ingredients

  • 4 large eggs, room temperature
  • 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 sour cream
  • 2 cups fresh blueberries

Directions

  • Preheat oven to 400°. 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.
    Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.

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Reviews

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Average Rating:
  • Linda
    May 14, 2020

    I have not tried the recipe yet but am replying to bud690 on loaf instructions. The basic rule is to reduce the oven temperature by 25°F and bake for 50-60 minutes, but start checking for doneness at 45 minutes. Hope that helps!

  • bud690
    May 13, 2020

    Great Recipe! I don't bake much but was wondering how to adapt this recipe for loaf pans.

  • Zachary
    May 7, 2020

    My family really loved the taste of the blueberries and the vanilla

  • susaneagan
    Mar 30, 2020

    Delicious! Very moist! I used frozen blueberries, but other than that, I didn't change a thing. Btw, I halved the recipe and got 12 regular size muffins. It just about filled the cups and I was worried about what kind of mess it would make in my oven if they went over, but they just rose straight up and made HUGE muffins. Will definitely make again!

  • justsoyouknow
    Mar 11, 2020

    Anyone halved this recipe? I don’t need 2 dozen thanks sounds delish!

  • jstowellsupermom
    Aug 21, 2019

    Loved these! Quick, easy, moist, and so yummy!!!

  • xenazoe
    Aug 1, 2019

    Absolutely delicious muffins! After reading the other reviews I also cut the recipe in half, although I did add 2 1/2 cups of frozen blueberries. This gave me 18 muffins and they are delicious. The muffins are tender and moist and not too sweet which compliments the berries. I will definitely be making these again!

  • gorhamtl
    Jul 13, 2019

    I've tried a lot of blueberry muffin recipes. This one is a keeper! Made exactly by recipe, but cut in half. I also got 14 beautiful large muffins. Fabulous!!

  • Camille
    Feb 24, 2019

    This is the first time I made blueberry muffins from scratch. These muffins turned out perfectly; I have no desire to look for new recipes. Like justmbeth, I cut the ingredients in half

  • justmbeth
    May 15, 2018

    Luscious! Very moist. I made 1/2 recipe but got about 14 muffins filled to nearly the top, where I was expecting 12.