Blueberry Muffins with Sour Cream

Blueberry Muffins with Sour Cream

from tasteofhome.com
2 dozen

Ingredients

  • 4 large eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 cups sour cream
  • 2 cups fresh blueberries

Directions

  1. 1

    Preheat the oven to 400°F. In a bowl or stand mixer, beat the eggs. Gradually add the sugar, continually beating. Next, slowly add the oil and then the vanilla. Set aside.

  2. 2

    In a small bowl, combine the flour, salt, baking soda and baking powder. Mix gently. Alternate adding the dry ingredients and the sour cream to the beaten egg mixture.

  3. 3

    Once all the ingredients have been combined, gently fold in the blueberries.

  4. 4

    Fill 24 greased muffin cups three-fourths full. Bake until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Cool for five minutes before removing from muffin pans to wire racks to complete cooling.