Blueberry Sour Cream Muffins ~ Recipe ~

I have a confession to make, I am totally addicted to making muffins and will very often make them several times a week!

I recently had a container of sour cream that was soon due to expire.  So, as any muffinaholic would do,  I started scouring my “sources” for a muffin recipes that use sour cream.

Blueberry Sour Cream Muffins

Below is a variation on the recipe I found at, allrecipes.com.  The only changes I made were to use the conversion chart and make only 12 muffins and as some reviewers suggested, I added more blueberries.  The result was a spectacular muffin that was delicious and light as a feather!

Blueberry Cream Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 eggs
  • 1 cup sugar
  • ½ cup vegetable oil
  • ½ tsp. vanilla
  • 2 cups all purpose flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 cup sour cream
  • 1½ cups blueberries
Instructions
  1. Preheat oven to 400 degrees F. and spray 12 large muffin cups or line with cupcake papers.
  2. In large bowl whisk eggs and gradually add sugar, continue whisking until pale yellow in colour.
  3. Continue whisking while slowly pouring in oil and then vanilla.
  4. In a separate bowl stir together flour, salt and baking soda.
  5. Stir dry ingredients into egg mixture, alternating with the sour cream.
  6. Gently fold in blueberries.
  7. Scoop batter into prepared muffin cups.
  8. Bake in preheated oven for ~ 20 minutes.
  9. (I whisked and combined the ingredients by hand as I find this method produces a much more delicate muffin.)

 

 

Comments

  1. Love these!!!

  2. Me too Shannon, they are delicious!!

Trackbacks

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