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Blueberry Cream Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Bread, Muffins and Cakes, Dessert
Cuisine American, Kay's "RED BOOK"

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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