Tuesday, September 14, 2010
This is what I'm talking about.
This is my perfect muffin. It is soft, light, fluffy, moist, and not too sweet.
Blueberry Cream Muffins
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
1. Preheat oven to 400 degrees F. Grease 24 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. Bake in preheated oven for 20 minutes.
I halved the recipe, filled each cup to the brim, and still had a little extra batter. (Now that I know how yummy they are, I wish I had used that extra to bake a few more.) I also sprinkled a little white sugar on top before baking to give them a sweet crunch.
I really like this recipe because it uses things I always have on hand. But if I ever have lemon curd, I am totally trying these. These were yummy, too, but I thought they were more like a dessert, less like a muffin.
p.s. I am so proud of my little sister!
posted by stephanie at 1:49 PM