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BLUEBERRY CREAM MUFFINS

Mrs. Jonas J. Hershberger
4 eggs 1 tsp. salt
2 C. sugar
1 C. vegetable oil
1 tsp. vanilla
4 C. all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
2 C. (16 oz.) sour cream
2 C. fresh blueberries
In a mixing bowl, beat eggs. Gradually add sugar while beating. Slowly pour in oil; add vanilla.
Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold
in blueberries. Spoon into greased muffin tins. Bake at 400° for 20 minutes. Yields 24 muffins.

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