Blueberry Cream Muffins

Healthy? No.
Delicious?  Yes. 
We all deserve a splurge every now and then =)

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
Zest of 1/2 lemon

  1. Preheat oven to 400 degrees F (200 degrees C).  Line your muffin tin with papers.
  2. In large bowl beat eggs, gradually adding sugar. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
  3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.  Sprinkle with sugar.
  4. Bake in preheated oven for 20 minutes. 

  • Fresh blueberries are better, but frozen can be used.  Simply add them in still frozen and follow directions accordingly.
  • Unsweetened applesauce (not chunky) can be subbed for half the oil without destroying the integrity of the muffin.  If you desire to replace all the oil, this probably isn't the recipe for you.
  • Reduced fat or fat-free sour cream can be used.

Yields 24 muffins.

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