Blueberry Cream Muffins

Name: Blueberry Cream Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen.
Ingredients: 4 large eggs; 2 cups sugar; 1 cup canola 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

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 2 dozen.

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

Ingredients

4 large eggs
2 cups sugar
1 cup canola 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

1. Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine the next 4 ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries.
Fill 24 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.

Nutrition Facts

1 muffin: 282 calories, 14g fat (4g saturated fat), 45mg cholesterol, 210mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 4g protein.

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