Have a BLUEBERRY CREAM MUFFIN with your coffee this mornin'! I had never found a bluberry muffin recipe before this one that would "hold up" the blueberries. Before, all my muffins would be fine, but the blueberries always sunk to the bottom of the muffin. This one is wonderful, and the secret to holding those berries up is the sour cream in the recipe! It's such a creamy taste, one I think you'll love. I make these in the jumbo muffin tins and cool them, wrap individually in Cling Wrap and either freeze or refrigerate to keep them fresh for longer. I've also been known to drop them off at a friends house, or send them to work with my husband to share with his co-workers! The recipe isn't complicated, and it makes a nice big batch to share! Enjoy this simple treat!
Blueberry Cream Muffins
Prep time: 10 minutes
Cook time: 20 minutes
2 c. white sugar
1 c. vegetable oil
1 t. vanilla extract
4 c. all purpose flour
1 t. salt
1 t. baking soda
2 c. sour cream
2 c. bluberries, fresh or frozen
Preheat oven to 400 degrees. Grease 24 muffin cups or line with paper muffin liners.
In a large bowl, beat the eggs, gradually add sugar while beating. Continue beating slowly, while pouring in oil. Stir in vanilla. In a seperate bowl, stir together the flour, salt, and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter in to prepared muffin cups.
Bake in preheated oven for 20 minutes or til done. Cool on wire rack.
Have a great Sunday!
OFFICIAL FARMHOUSE FOOD!