Blueberry Cream Muffins

Made  times
Sandy 115

Rich and delicious blueberry muffins. The secret is the sour cream.

Modified from: Blueberry Cream Muffins

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Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
  3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
  4. Bake in preheated oven for 20 minutes.