Blueberry Sour Cream Muffins Lots of Free Recipes

Blueberry muffins are a Vik family favorite and this recipe is hard to beat. Spring is blueberry-picking time in Texas, and we like to go out and pick enough to last a whole year. I freeze them with about two cups in each freezer bag. The sour cream makes these muffins puff up like pop-overs. They are delicious with a wonderful texture.

Blueberry Sour Cream Muffins

Ingredients:

2 eggs
1 cup sugar (or use Splenda to lower the carbohydrates)
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 cup blueberries

Directions:

Spray 12 muffin cups with cooking spray. Preheat oven to 400° F.

Beat eggs while gradually adding Splenda. 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. Fill muffin cups 2/3 full and bake for 20 minutes.

Submitted By:

Jean Vik, Nevada, Texas