Blueberry Muffins Recipe

Name: Blueberry Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 4 eggs; 2 c. sugar; 1 c. vegetable oil; 2 tsp. vanilla; 16 oz. sour cream; 4 c. flour; 1 tsp. baking soda; 2 tsp. baking powder; 1 tsp. salt; 2 c. blueberries (rinsed and dried); 1/2 tsp. cinnamon mixed with 2 tb. sugar

Servings: persons

4 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
16 oz. sour cream
4 c. flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 c. blueberries (rinsed and dried)
1/2 tsp. cinnamon mixed with 2 tb. sugar

1
Beat eggs.
2
Gradually add sugar and vanilla.
3
In another bowl, mix flour, salt, baking soda, baking powder and sift.
4
Add flour mixture and sour cream to egg batter a little at a time.
5
Flour blueberries with sugar and cinnamon.
6
Fold berries into batter.
7
Add batter to cupcake tin lined with baking cups.
8
If you have more blueberries, add a few to the top of each muffin.
9
Sprinkle the top of each muffin with a little of the sugar and cinnamon mixture.
10
Bake at 400u00b0 for 20 minutes (17 min. for convection oven) until browned and cooked through.
11
Test with a toothpick to ensure doneness.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 eggs, 2 c. sugar, 1 c. vegetable oil, 2 tsp. vanilla, and more.

Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blueberry Muffins

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