Taste of Home
Blueberry Cream Muffins
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
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4 large eggs
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2 cups sugar
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1 cup canola oil
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1 teaspoon vanilla extract
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4 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking soda
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2 teaspoons baking powder
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2 cups sour cream
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2 cups fresh blueberries
Directions
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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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