Blueberry Muffins with Sour Cream

Name: Blueberry Muffins with Sour Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 dozen
Ingredients: 4 large eggs, room temperature; 2 cups sugar; 1 cup canola oil; 1 teaspoon vanilla extract; 4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups sour cream; 2 cups fresh blueberries

Total Time Prep: 20 min. Bake: 20 min.

Yield 2 dozen

Contest Winner

Test Kitchen Approved

This blueberry muffins with sour cream recipe makes muffins that are tasty, hearty and full of juicy berry goodness. They're simple and delicious, and that's why we love them.

Ingredients

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
2 cups fresh blueberries

Directions

Preheat oven to 400°. In a mixing bowl, beat eggs and sugar until thick and lemon-colored. Beat in oil and vanilla.
In a small bowl, combine flour, baking powder, baking soda and salt; add alternately with the sour cream to the egg mixture. Gently fold in blueberries.
Fill 24 paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.

Nutrition Facts

1 muffin: 282 calories, 14g fat (4g saturated fat), 45mg cholesterol, 210mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 4g protein.

When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine

Recipe Creator