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Blueberry Sour Cream Muffins
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4 eggs
2 cups white sugar
1 cup vegetable oil
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 cups sour cream
2-1/4 cups blueberries
1 tsp. lemon zest
Preheat oven to 400 degrees. Grease muffin pan.
In a 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. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Spoon batter into prepared muffin cups. Sprinkle tops with a mixture of cinnamon and sugar.
Bake in preheated oven for 20 minutes.
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