Blueberry Cream Muffins |

Blueberry Cream Muffins

Joyce Ramey, Greeley, Colo.

  • 4 Eggs
  • 2 c. Sugar
  • 1 c. Vegetable oil
  • 1 t. Vanilla extract
  • 4 c. All-purpose flour
  • 1 t. Salt
  • 1 t. Baking soda
  • 2 t. Baking powder
  • 2 c. Sour cream
  • 2 c. Fresh blueberries

In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla. Combine dry ingredients then add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes. Makes 24 muffins.


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