Blueberry Cream Muffins

Blueberry Cream Muffins


2 eggs

1 cup sugar

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1 cup (8 ounces) sour cream

1 cup fresh blueberries, rinsed and drained


Preheat oven to 400 degrees F. Prepare a standard muffin pan with nonstick cooking spray. In a large bowl, beat eggs, gradually adding sugar. Stir in oil and vanilla extract. In a separate bowl, combine flour, baking soda, salt, and baking powder. Set aside 2 tablespoons of the dry ingredients. Add the remaining dry ingredient mixture alternately with sour cream to the egg mixture. Coat blueberries with the reserved flour mixture. Gently fold blueberries into batter. Divide batter evenly among muffin cups; bake for 20 - 25 minutes or until muffins test done. Remove from oven, cool in pan for 5 minutes. Remove muffins to a wire rack to continue cooling. Makes 12 muffins.


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