Blueberry Cream Muffins

Photo by Helen (#1) C.
Adapted from gooseberrypatch.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Adapted from gooseberrypatch.com

Ingredients

  • 2

    eggs

  • 1

    c. plus 2 T. sugar, divided

  • 1/2

    c. oil

  • 1/2

    t. vanilla extract

  • 2

    c. all-purpose flour

  • 1/2

    t. salt

  • 1

    t. baking powder

  • 1/2

    t. baking soda

  • 1

    c. sour cream

  • 1

    c. blueberries, thawed if frozen

  • 1

    t. cinnamon

Directions

Beat eggs in a bowl, gradually adding sugar. Slowly pour in oil and vanilla; stir well. In a separate large bowl, combine dry ingredients. Add sour cream and egg mixture alternately to flour mixture; stir until moistened. Fold in blueberries. Spoon into greased or paper-lined muffin cups, filling 2/3 full. For topping, mix cinnamon and remaining sugar together; sprinkle over batter. Bake at 400 degrees for 20 minutes. Makes about 1-1/2 dozen.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: