Sunny Country Muffins

Made  times
cynjne 21

Delicious muffins. Summer fresh blueberries baking in a creamy batter just smells like a sunny day. The addition of smallish sized pieces of strawberries to the creation adds a perfect pop of tang.

Modified from: Blueberry Cream Muffins

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Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  • Ready In

  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 the flour, salt and baking soda.
  3. Stir dry ingredients into the egg mixture alternately with the sour cream. Very gently fold in the blueberries. Scoop batter into prepared muffin cups to about 2/3 full. Grate cinnamon sparingly over muffin tops, just enought for it to be noticed. Sprinkle with sanding sugar.
  4. Bake in preheated oven for 20 minutes. Minis will take less time to bake through.


I cut this recipe in half. I only made one change--I omitted the cinnamon and added in a half teaspoon of dried lemon zest. A halved recipe gave me exactly 12 medium sized muffins that were choc...

Not overly sweet, which is why I liked these muffins. I had a little batter left over and made some mini sized, adding some small pieces of strawberries that needed to be eaten. Surprisingly a n...