Thursday, May 14, 2015

Blueberry Cream Muffins

I love making and eating muffins.  I can be a bit picky about my muffins.  I like them to rise nicely, be moist and not stick to the paper liner.  These blueberry muffins meet all three of my muffin criteria!

  • 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
  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

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