Community Pick
Blueberry Cream Muffins
34
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Plantation Pines Berry Farm
- Ready In:
- 30mins
- Serves:
- Yields:
- Units:
Nutrition Information
34
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ingredients
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 (16 ounce) cups sour cream
- 2 cups fresh blueberries
directions
- In a mixing bowl, beat eggs.
- Gradually add sugar.
- While beating, slowly pour in oil; add vanilla.
- Combine dry ingredients; add alternately with the sour cream to the egg mixture.
- Gently fold in blueberries.
- Spoon into greased muffin tins.
- Bake at 400F for 20 minutes.
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RECIPE MADE WITH LOVE BY
@RecipeNut
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These muffins were dense, ugly and disappointing. Followed the recipe exactly (with fresh picked blueberries) and what I got was a pretty tough consistency... not terrible taste, but the only parts worth eating were where the blueberries were. The rest of the muffin can be tossed out - if that's how you like to eat them. The batter itself should have been a give away at how dense the muffins would be. It was like stirring playdough. Will not make again. Star rating is misleading
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Made these once as muffins and they are delicious. I then converted the recipe to a coffee cake by cutting all the ingredients in half - except I increased the amount of blueberries to 3 cups, then baked it in a tube pan for approximately 40-45 mins. Turned it out onto a plate top side up. After it was cooled, I topped it with a lemon glaze. Since I made this for a church potluck I never got to try it because it was GONE in no time!!! Guess I'll have to make another one for myself sometime soon. I also used frozen blueberries instead of fresh.
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NOTE: This recipe makes 24 muffins - twice the amount of most other muffin recipes. Be ready for it. I wasn't.
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I was unimpressed fresh out of the oven. But, a quick reheat in the microwave after sitting for a day or two and these are divine! Thrilled to have found this recipe.
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These were the best blueberry muffins I have ever eaten! Thank you for sharing! I made a few changes and I'm sure they are great either way, but I substituted half of the flour for whole wheat flour, and half of the oil for applesauce. I also added an extra cup of blueberries and they were fantastic! I loved that they made so many, I put a bunch in the freezer and we ate muffins for a week! Thanks again!
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