Blueberry Cream Muffins

"Plantation Pines Berry Farm"
 
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photo by endeavour photo by endeavour
photo by endeavour
photo by endeavour photo by endeavour
photo by Food Snob in Israel photo by Food Snob in Israel
photo by Food Snob in Israel photo by Food Snob in Israel
Ready In:
30mins
Ingredients:
10
Yields:
24 muffins
Serves:
24
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ingredients

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directions

  • In a mixing bowl, beat eggs.
  • Gradually add sugar.
  • While beating, slowly pour in oil; add vanilla.
  • Combine dry ingredients; add alternately with the sour cream to the egg mixture.
  • Gently fold in blueberries.
  • Spoon into greased muffin tins.
  • Bake at 400F for 20 minutes.

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Reviews

  1. Those muffins are yummy :)..kids loved them too . They will go into my special little recipe book. Thanks for posting those. :)
     
  2. This is a really great recipe!! my husband loved them .. Thank you, I'll make these often!
     
  3. Excellent! The whole family raves about these. We like a touch of lemon with our blueberries, so I added the juice and grated rind of one lemon. The recipe makes a big batch which is great for pulling out of the freezer for busy weeks when there is no time for baking. Thanks for sharing. This is THE only blueberry muffin we will be making from now on.
     
  4. These muffins were dense, ugly and disappointing. Followed the recipe exactly (with fresh picked blueberries) and what I got was a pretty tough consistency... not terrible taste, but the only parts worth eating were where the blueberries were. The rest of the muffin can be tossed out - if that's how you like to eat them. The batter itself should have been a give away at how dense the muffins would be. It was like stirring playdough. Will not make again. Star rating is misleading
     
  5. Made these once as muffins and they are delicious. I then converted the recipe to a coffee cake by cutting all the ingredients in half - except I increased the amount of blueberries to 3 cups, then baked it in a tube pan for approximately 40-45 mins. Turned it out onto a plate top side up. After it was cooled, I topped it with a lemon glaze. Since I made this for a church potluck I never got to try it because it was GONE in no time!!! Guess I'll have to make another one for myself sometime soon. I also used frozen blueberries instead of fresh.
     
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Tweaks

  1. These were the best blueberry muffins I have ever eaten! Thank you for sharing! I made a few changes and I'm sure they are great either way, but I substituted half of the flour for whole wheat flour, and half of the oil for applesauce. I also added an extra cup of blueberries and they were fantastic! I loved that they made so many, I put a bunch in the freezer and we ate muffins for a week! Thanks again!
     
  2. Easy and totally delicious! Have made them a few times now, my friend owns a blueberry farm so I have a constant supply! Instead of using sour cream however, I use natural or vanilla yoghurt. Turns out great. Half the quantities make a loaf-sized cake - 160 C for 40 mins seems to do it.
     
  3. awesome! these muffins are a little more cupcake-y, but that suits my tastes even better. i made a few substitutions: i creamed butter with splenda brown sugar blend (splenda recommends for every 1 cup of sugar you use 1/2 cup of their sugar blends) instead of vegetable oil, then added the eggs. i tossed the frozen blueberries with some reserved dry mix before stirring into the batter to prevent it all from turning blue. also, i only mixed half the blueberries in the batter and then pressed the remaining half into the top of the muffins to ensure even distribution. i would have liked more blueberries but i'm not sure they would have baked up as well. next time i will try stirring the whole am't of blueberries into the mix and then pressing more into the top. lowered the temperature to 380F to prevent overbrowning/burning as last ember said hers were a little dark, for 20 minutes. absolutely delectable. i may use the batter on its own as a cupcake batter (been looking for a good one) thank you!
     

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