Mary's Blueberry Cream Muffins

Mary Warren

By
@bak1

This is a long time family favorite. It is moist and fluffy and full of mouth watering blueberries which we always pick in season and freeze.

I have also made this with raspberries, oh YUM!!


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Comments:

Serves:

Makes 12-15

Prep:

10 Min

Cook:

20 Min

Ingredients

2
eggs
1 c
sugar
1/2 c
canola oil
1/2 tsp
vanilla
2 c
flour
1/2 tsp
salt
1/2 tsp
baking soda
1 tsp
baking powder
1 c
sour cream, lite
1 c
blueberries, fresh or frozen
1/2 tsp
fresh lemon zest (or grated peel)
sugar & cinnamon for topping

Directions Step-By-Step

1
Beat eggs. Gradually beat in sugar. Slowly add the oil and vanilla. Combine dry ingredients and add alternately with the sour cream into the egg mixture.
Fold in the blueberries and lemon zest.
2
I use a medium size cookie scoop to fill my paper lined muffin tins. At this point, sprinkle the tops with 1/2 tsp. cinnamon and sugar mixture to each muffin.
3
Bake at 400 degrees about 20 minutes.

About this Recipe

Course/Dish: Muffins