Blueberry Cream Muffin Recipe


Caution: These muffins are addictive!

I was introduced to these muffins at a work pitch-in.   My coworker brought in a huge Tupperware container filled with them.   It was love at first bite for me, and I wasn’t the only one.   My coworkers loved them too.   Just how many blueberry muffins can work staff eat in a day?  Many.

Both the flavor and the texture are what makes this muffin incredible.   This recipe’s secret ingredient is sour cream.   They are soft with delicious flavor.   Made-from-scratch with fresh blueberries…sound good?



Here’s what you will need:

2 eggs

1 cup white sugar

1/2 cup vegetable oil

1/2 tsp vanilla

2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream

1 cup blueberries


Preheat oven to 400 degrees.

Grease muffin cups or line with paper cup liners.

In a large bowl, or in your KitchenAid mixing bowl, beat eggs.   While beating, gradually add sugar, then slowly pour in oil.   Stir in vanilla.

In a separate bowl, combine the flour, salt and baking soda.   Stir using a whisk.

Add/Stir dry ingredients to egg mixture, stir in sour cream, then gently (gently!!!) fold in blueberries.

Scoop into prepared muffin cups.   Bake about 17 minutes.   Don’t overbake these muffins!   They taste even better when their texture is soft and not dry.   If your oven bakes too hot, you may want to lower the oven heat to 375 degrees.





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