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
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
- Preheat oven to 400F. Grease 24 muffins cups or line with paper muffin liners.
- 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.
- Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes.