Mammoth Blueberry Muffins

Recipe Rating:
 2 Ratings
Serves: 12
Prep Time:
Cook Time:


3/4 c margerine
1 1/2 c sugar
3 eggs, beaten
1 1/2 c sour cream
1 1/2 tsp vanilla extract
3 c all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/8 tsp salt
1 pt fresh blueberries

The Cook

Jamie Martinez Recipe
Well Seasoned
South Plainfield, NJ (pop. 23,385)
Member Since Aug 2011
Jamie's notes for this recipe:
My family goes crazy for these. My go to muffin recipe. Great with rasberries too!
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Preheat oven to 325. Spray mammoth muffin pan or use paper baking cups.
Whisk together flour, baking soda, baking poeder and salt. Set aside.
Cream together margerine and sugar. Add eggs and mix well. Stir in sour cream and vanilla until well combined.
Gently fold in floue a third at a time adding blueberries along with the last third of flour mix just until blended. DO NOT overmix.
Evenly fill 12 muffin cups (should be 3/4 full). Sprinkle with coarse sugar and cinnamon, if desired.
Bake at 325 for 28-35 minutes until toothpick inserted comes out clean. Cool on rack 10 minutes. Remove from pan. Serve warm or cold.

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