This muffin is sweet, moist, light, full of flavor and pretty to look at (I love muffins than have nice rounded tops). They are very quick and easy to make and they freeze well; what more can you ask for?
BLUEBERRY CREAM MUFFINS MAKES 243 large eggs1 + 1/2 cups sugar3/4 cup vegetable oil1 teaspoon vanilla extract3 cups flour3/4 teaspoon salt3/4 teaspoon baking soda1 + 1/2 cups sour cream1 + 1/2 cups blueberriesIn large bowl, beat the eggs and sugar until well combined. Leave mixer running and drizzle in the vegetable oil, stir in vanilla.In another bowl, mix the flour, salt and baking soda. Add this dry mixture (to the egg mixture)alternately with the sour cream (I added it in thirds).Gently fold in the blueberries. Line cupcake pans with paper liners and fill about 3/4 full (I use an ice cream scoop). Bake in preheated 400° oven for 20 minutes (my electric oven takes 23 minutes).* Adapted version of recipe found on Allrecipes.comSEE VIDEO TUTORIAL >>
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