Thursday, August 4, 2011

Blueberry Cream Muffins

Wanted to bake some cupcakes for the bbq but finally decided to make some muffins instead!
I had bought some big juicy blueberries and wanted to bake something with them (of course!)

They turned out very white - wonder why - maybe because of the sour cream?



Blueberry Cream Muffins

4 eggs
2 cups white sugar (used 1 3/4 cups)
1 cup vegetable oil (used canola oil)
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream (used 1% sour cream)
2 cups blueberries


  1. Preheat oven to 400F. Grease 24 muffins cups or line with paper muffin liners.                   
  2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
  3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
  4. Bake in preheated oven for 20 minutes.


SKC said...

Oh my those look scrumptious.

Karen S Booth said...

BEAUTIFUL Reds Darlink!
Karen/FT @ Lavender and Lovage

Anonymous said...

Many thanks for the muffins and the visit.
love Buster

Janett said...

I loved how you "styled" those first two shots, they're awesome!!!

Amanda said...

Yummy! Those would be perfect with a cup of morning coffee :)

Tracie said...

Yummy, wish I had one right now! You always take such good food shots :)

Angela2932 said...

Very pretty! I love the arrangement of your muffins against the dishcloth, with the red plaid little paper muffin holders.

Just Cake Girl said...

They look so perfect <3

Jill/Twipply Skwood said...

Yum! Sour cream & blueberries sound good together!