"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Blueberry Cream Muffins Recipe

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This recipe for Blueberry Cream Muffins, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


2 eggs
1 cups white sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 cup blueberries, covered with 2 T flour

1 Preheat oven to 400 degrees F (200 degrees C). Grease
12 muffin cups or line with paper muffin liners.

2 In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.

3 Stir dry ingredients into egg mixture alternately with
sour cream. Gently fold in blueberries. Scoop batter into
prepared muffin cups.

4 Combine streusal topping ingredients, cutting in butter.

5 Bake in preheated oven for 20 minutes.




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