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Blueberry Cream Muffins Recipe

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This recipe for Blueberry Cream Muffins, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christina Loehr
Added: Thursday, February 19, 2009


4 eggs
2 c. sugar
1 c. oil
1 tsp. vanilla
4 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 c. sour cream
2 c. fresh or frozen blueberries

Beat eggs and slowly add sugar. While beating, slowly add oil and vanilla.
Mix dry ingredients and add alternately with sour cream to the egg mixture.
Gently fold in blueberries.
Spoon batter into greased and floured muffin tins or use liners.
Bake at 400 for about 20 minutes (If using frozen blueberries, don't let them thaw first. Add 5-8 minutes to baking time)

Personal Notes:
Personal Notes:
Makes 24 muffins




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