Saturday, September 22, 2012

Blueberry Cream Muffins

Blueberry Cream Muffins are a favorite homemade addition to any meal. The kids love them and blueberries are such a healthy choice.
This recipe is easy to put together and the sour cream keeps them extra moist. It makes 24 muffins, but I usually half it.

4 eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 tsp.baking soda
2 tsps. baking powder
2 cups (16 ozs.) sour cream
2 cups blueberries (fresh or thawed if frozen)

1. In a mixing bowl, beat eggs.
2. Gradually add sugar.
3. While beating, slowly pour in oil; add vanilla.
4. Combine the dry ingredients; add alternately with the sour cream to the egg mixture.
5. Gently fold in blueberries.
6. Spoon into greased muffin tins.
7. Bake at 400 degrees for 20 minutes.

No comments:

Post a Comment