If it’s a muffin and it has blueberries, chances are I will like it. I have many, many recipes for blueberry muffins, but I have never decided which one is my favorite. It’s a good bet that my favorite is the one I happen to be eating at any given moment. The muffins I made today are bursting with fresh blueberries and are made with sour cream for extra flavor and moistness.
2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (8 ounces) sour cream
1 cup fresh blueberries, rinsed and drained
Preheat oven to 400 degrees F. Prepare a standard muffin pan with nonstick cooking spray. In a large bowl, beat eggs, gradually adding sugar. Stir in oil and vanilla extract. In a separate bowl, combine flour, baking soda, salt, and baking powder. Set aside 2 tablespoons of the dry ingredients. Add the remaining dry ingredient mixture alternately with sour cream to the egg mixture. Coat blueberries with the reserved flour mixture. Gently fold blueberries into batter. Divide batter evenly among muffin cups; bake for 20 – 25 minutes or until muffins test done. Remove from oven, cool in pan for 5 minutes. Remove muffins to a wire rack to continue cooling. Makes 12 muffins.
These look and sound awesome!! Love the addition of sour cream too. Perfect with a cup of coffee.
These look and sound awesome!! Love the addition of sour cream too. Perfect with a cup of coffee.
Thanks, Marsha! I enjoyed one of these yummy muffins this morning with a cup of tea, might go back for seconds!
I have a blueberry recipe just like this one using sour cream too. Makes them so moist.
What to say besides mmmmm… and thank you.
They look wonderful! I love the addition of sour cream, we always have some on hand, and it always makes baked goods better. My husband loves blueberries and the season here for them is so short, so I'm always looking for something to use them in besides pancakes. Saving the recipe!