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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.
Difficulty: Easy
Servings: 24-28
Prep Time: 5 minutes Cook Time: 18-20 minutesIngredients
4 eggs
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
Directions
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.
Categories: Kid-Friendly, Muffins, Pastries
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4:51
pm
These muffins were SO good! Didn’t really realize exactly how many muffins I was making until about half way through and said to myself “Oh my goodness we are never going to able to eat all of these!” But sure enough our small family of 3 devoured these muffins which continued to remain moist and delicious days after baking. Thanks for posting I will definitely be making these again!
6:54
am
Macncheesemama,
I’m so glad you liked these muffins. They are one of my family’s favorites. They freeze beautifully. I place one or two muffins inside a sandwich bag and then inside a freezer bag. I then just grab a bag from the freezer and throw in a lunch box. The muffins are ready to eat by lunch.