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Cathy Mitchell's Blueberry Cream Muffins Recipe

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This recipe for Cathy Mitchell's Blueberry Cream Muffins is from The Cousins Family Cookbook Project, 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
4 c. All purpose flour
1 t. Baking soda
2 t. Baking powder
2 c. Sour cream (light)
2 c. Fresh or frozen blueberries
Directions:
Directions:
In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil, add vanilla. Combine dry ingredients ; add alternately with sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400º for 20 minutes.
Number Of Servings:
Number Of Servings:
30
Personal Notes:
Personal Notes:
I have made these muffins using Splenda in place of the sugar and they came out great. I also added a few more blueberries which were high bush so they were larger than the Maine blueberries.

 

 

 

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