Blueberry Sour Cream Muffins Recipe

Name: Blueberry Sour Cream Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. oleo; 1 1/4 c. sugar; 1 tsp. baking powder; 1/2 tsp. soda; 1 c. sour cream; 1/4 tsp. salt; 2 c. flour; 2 eggs; 1 tsp. vanilla; 2 c. blueberries (fresh or frozen), washed and let drain

Servings: persons

1
In a large mixing bowl, mix together flour, baking powder, soda and salt, mixing well.
2
In another medium bowl, beat oleo, eggs and sugar, beating well, then add sour cream and vanilla. Add blueberries to flour mixture, stirring good.
3
Then add the batter, mixing just until all the flour is covered.
4
Have muffin pan ready with baking cups; fill 2/3 full.
5
Cook at 350u00b0 for 25 minutes or until brown.
6
This is a good cupcake recipe.

988

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1/2 c. oleo, 1 1/4 c. sugar, 1 tsp. baking powder, 1/2 tsp. soda, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Sour Cream Muffins

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