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Blueberry Cream Muffins


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Rate this recipe 4.5/5 (11 Votes)


  • 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


Servings 18
Adapted from


Step 1

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.


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