"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, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


4 eggs
2 C sugar
1 C oil
1 tsp vanilla
4 C flour
1 tsp soda
2 tsp baking powder
1 tsp salt
2 C (16 oz) sour cream
4 C blueberries

Beat eggs. Gradually add sugar. While beating, slowly pour in oil and add vanilla.
Combine dry ingredients.
Add alternately with sour cream to the egg mixture.
Gently fold in blueberries. Spoon into greased or paper lined muffin tins.
Bake at 400 for 20 min. Makes 24.




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