Thursday, April 12, 2012

Blueberry Creme Muffins

Is there anything yummier for a quick breakfast than a fresh blueberry muffin?  The secret to these delicious bites is the sour cream :)

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin 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.


  1. These were very yummy, but 20 minutes was about 6 minutes too long in my oven. After the first batch, I figured that out and got it right.

    What's that streusel you have on top in the picture?

  2. Thanks for letting me know! It seems like everyone's oven is different. Mine always takes about 5 minutes longer than the recipes call for :) I'm glad your second batch turned out alright.

    The strusel topping is just a basic mix: Combine about 1/4 c. brown sugar, 2 tablespoons flour, and butter; mix until crumbly. Sprinkle mixture over batter. You can add sliced or slivered almonds to the struesel and that makes it really yummy, too :)


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