Blueberry Cream Muffins
- 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
Adapted from gooseberrypatch.com
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.