mary's blueberry cream muffins

Name: Mary's Blueberry Cream Muffins
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 - eggs; 1 cup(s) sugar; 1/2 cup(s) canola oil; 1/2 teaspoon(s) vanilla; 2 cup(s) flour; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1 cup(s) sour cream, lite; 1 cup(s) blueberries, fresh or frozen; 1/2 teaspoon(s) fresh lemon zest (or grated peel); - sugar & cinnamon for topping

(2 RATINGS)

69 Pinches 1 Photo

Mary Warren

Auburn, MI

Updated on Nov 8, 2012

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!!

Rate

prep time 10 Min

cook time 20 Min

method ---

yield Makes 12-15

Ingredients

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

How To Make mary's blueberry cream muffins

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.

Step 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.
Step 3

Bake at 400 degrees about 20 minutes.
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