Real Recipes From Real Home Cooks ®

mary's blueberry cream muffins

(2 ratings)
Recipe by
Mary Warren
Auburn, MI

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!!

(2 ratings)
yield serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For mary's blueberry cream muffins

  • 2
  • 1 c
  • 1/2 c
    canola oil
  • 1/2 tsp
  • 2 c
  • 1/2 tsp
  • 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

How To Make mary's blueberry cream muffins

  • 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.

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