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.
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!!!
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.
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.
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!
May 7, 2016
The best blueberry muffin recipe!
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