Creamy Blueberry Muffins

Name: Creamy Blueberry Muffins
Yield: 12 servings
Cuisine: American
Ingredients: 2 cup all-purpose flour; 1 cup sugar; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 cup frozen or fresh blueberrys*; 2 eggs, lightly beaten; 1/2 tsp vanilla extract; 1/2 cup vegetable oil; 1 cup sour cream

jpgrtbcp @cook_3455741

Live Oak, Florida

A good muffin to eat with coffee. Also try warm with butter and/or maple syrup, like a pancake.

jpgrtbcp @cook_3455741

Live Oak, Florida

A good muffin to eat with coffee. Also try warm with butter and/or maple syrup, like a pancake.

Saved

Ingredients

12 servings

2 cupall-purpose flour
1 cupsugar
1/2 tspbaking powder
1/2 tspbaking soda
1/2 tspsalt
2 cupfrozen or fresh blueberrys*
2eggs, lightly beaten
1/2 tspvanilla extract
1/2 cupvegetable oil
1 cupsour cream

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Steps

1

Preheat oven to 400°F.
2

In a large bowl, combine flour, sugar, powder, soda, and salt; add berries and toss gently.
3

In a separate bowl, combine eggs, sour cream, oil, and vanilla; mix well.
4

Stir sour cream mixture into dry ingredients until just moistened.
5

Fill either greased muffin cups or muffin papers most of the way full for large, overflowing muffins, or 2/3 full for regular muffins.
6

Bake at 400°F for 18-22 minutes, or until a toothpick comes out clean.
7

Cool for at least 5 minutes for them to set.
8

When using frozen blueberries, DO NOT DEFROST! You can also try this recipe with frozen or fresh cranberries, or fresh blueberries.