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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Blueberry Cream Muffins Recipe

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This recipe for Blueberry Cream Muffins is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
2 c sugar
1 c vegetable oil
1 t vanilla extract
4 c all-purpose flour
1 t salt
1 t baking soda
2 t baking powder
2 c (16 oz) sour cream
2 c fresh blueberries
Directions:
Directions:
In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; ad 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
Personal Notes:
Personal Notes:
Mom wrote "very good." and "Country Woman Magazine 1992"

 

 

 

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