Wednesday, January 5, 2011

Blueberry Cream Muffins

These are so moist and delicious--much better than from a box. The recipe makes a very generous dozen--I actually got 15 muffins out of it. Adapted from here.


2 eggs
1 cup white sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups flour (I used 1 cup all purpose, 1 cup white whole wheat)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 cup blueberries

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In large bowl beat eggs. Gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
  3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
  4. Bake in preheated oven for 20 minutes.

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