Blueberry Cream Muffins
Ingredients
- 2 cups flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 1 cup white sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries
- Coarse decorating or turbinado sugar
Instructions
- Preheat oven to Line 12 muffin cups with paper liners. Stir together flour, salt, and baking soda in a bowl and set aside.
- Beat eggs in a large bowl with an electric mixer, gradually adding white sugar.
- Add flour mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups, filling each nearly full, and sprinkle with coarse sugar.
- Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool in pan on a wire rack 5 minutes, then remove from pan and let cool completely.
Notes
A handheld mixer be used
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