These are moist and delicious. I’ll make a double batch and then place two muffins in a baggie and store in freezer. Makes a great breakfast or snack for starving children, husband or me.
Servings: 24-28Prep Time: 5 minutes Cook Time: 18-20 minutes
2 c sugar
1 c oil
1 tsp vanilla
4 c flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 c (16oz) sour cream
2 c fresh or frozen blueberries
Beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with sour cream to egg mixture. Gently fold in blueberries. Spoon into 24 greased muffin tins. Bake at 400 for 18-20 minutes or until they test done.
NOTE: if using frozen blueberries don’t thaw before using. I often get more than 2 dozen muffins from this recipe. I also substitute plain or vanilla yogurt for the sour cream.
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