Blueberry Cream Muffins
Total TimePrep: 15 min. Bake: 20 min.
- 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 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.
Nutrition Facts1 each: 280 calories, 13g fat (4g saturated fat), 49mg cholesterol, 205mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.
Aug 21, 2019
Loved these! Quick, easy, moist, and so yummy!!!
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!
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!!
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
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.
May 7, 2018
Good recipe. Moist, flavorful. I added the zest of one lemon to the batter, which added even more great flavor . Would be even better sprinkled with raw sugar granules just before baking.
Apr 8, 2018
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!
Apr 8, 2018
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
Jan 14, 2018
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!
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!!!