-
-
My review
Blueberry Cream Muffins
KK3
"Rich and delicious blueberry muffins. The secret is the sour cream."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 281 calsOriginal recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 281 calories; 14.2 g fat; 35.2 g carbohydrates; 3.9 g protein; 39 mg cholesterol; 172 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 12861616 Ratings
-
-
-
-
-
Most helpful positive review
1/2/2007
Excellent. Moist and tender. I've made this recipe many times and I always add 3 cups blueberries instead of 2. If using frozen, just throw them right in, no need to thaw. I also add about a...
Most helpful critical review
2/2/2011
This was a good muffin but it just seemed to be lacking something. I think 2 cups is too much sour cream because the taste came out less like a blue berry muffin than I imagined. I did add a va...
Most helpful
Most positive
Least positive
Newest
1/2/2007
Excellent. Moist and tender. I've made this recipe many times and I always add 3 cups blueberries instead of 2. If using frozen, just throw them right in, no need to thaw. I also add about a...
10/14/2007
These are bakery quality; no question. I took the advice of another reviewer and increased the sugar by an additional 1/2 cup, and, I used 50% brown sugar and 50% white (so 1 and 1/4 cup white s...
9/18/2003
I tried a healthier version (6% fat vs. 45% fat) of this recipe and it turned out great. I substituted apple sauce for the oil and low-fat vanilla yogurt for the sour cream. I used 2 cups of w...
6/25/2008
If ever there was a perfect blueberry muffin, this is it. Other than adding more blueberries, I followed the ingredients and method exactly, including taking the extra step of alternating the so...
5/29/2006
Good recipe!!! I am a professional baker and I made this recipe exactly as it said and it turned out great. I think the other reviewers who did not rate this recipe well did not follow the rec...
7/26/2004
All in all, a very good recepie! Muffins came out absolutely delicious... I did a bit of tinkering with it, heeding the advice of previous reviewers. Changes I made were as follows: 1 cup of wh...
7/17/2009
My search for the perfect blueberry muffin is over! These are just like something out of a bakery. Not only are they moist and flavorful, but actually come out of the oven looking pretty. I c...
7/15/2004
I've used a different Blueberry muffin recipe for at over 20 years. They always were dry by the second day. These were wonderfully moist and dense. I used light sour cream, maybe 50% more ber...