Bread Recipes

Blueberry Cream Muffins
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Author Judith Cullen - Cedar Rapids, Iowa
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup Swiss Valley Farms sour cream
  • 1 cup blueberries (fresh or frozen)

If using fresh blueberries, wash, stem and drain. If using frozen blueberries, do not thaw.Mix dry ingredients. Beat eggs in a large bowl. Blend in sugar, oil and vanilla. Mix in dry ingredients. Stir in sour cream. Gently fold in blueberries. Pour into muffin tins lined with cupcake papers (will almost fill cups). Sprinkle sugar on top if desired. Bake at 400? F degrees for approx 20 min.Makes 12 muffins.
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