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
from allrecipes.com

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.