Ingredients:
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tsp. vanilla extract
- 4 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 cups (16 oz.) sour cream (regular!)
- 2 cups fresh or frozen blueberries (Hellllllllooooooo freshly picked or frozen blueberries from CQ Hills Farm!!)
Directions:
- Preheat your oven to 400° F
- In a mixing bowl, beat eggs. Gradually add sugar;
- While beating, slowly pour in oil;
- Add vanilla extract;
- Combine dry ingredients in a separate bowl. Add alternately with sour cream to the egg mixture. Mix until combined. Don’t over mix! Muffin batter likes to be handled gently 🙂
- Gently fold in blueberries (Not feeling gentle? Well, you’ll have “blue” blueberry muffins. The choice is yours!);
- Line regular-sized muffin pan with muffin liners;
- Fill muffin liners 3/4 full of batter;
- Pop them in the oven for ~ 20 minutes or until golden brown on the top/toothpick test shows done;
- Enjoy a fresh muffin with a cup of coffee and a friend or two!
- Yields: 2 dozen
Tips:
- Put in air tight container or freezer safe bag and store in the freezer. Pull out for family gatherings, time with a friend, or breakfast on-the-go.
- Package a few up and surprise a friend, neighbor or co-worker.
- Take some to your local nurse’s station, EMS barn, Fire Dept., or Police Station. They do so much for our communities, it’s nice to pop in with something yummy!
- Hide from toddler(s). They will eat ALL of them and show no remorse 😉
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