This is my favorite muffin recipe. It makes about 24 cupcake sized muffins. It’s also good with strawberries. The nexttime I make it i’m going to try it with peaches and then pears. They freeze well after you bake them too!
Blueberry Cream Muffins
4 eggs
1 1/4 cups sugar
1 1/4 cups dark brown sugar
1 cup corn oil
2 teaspoons vanilla extract
4 cups unbleached flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups sour cream
2 cups blueberries
Preheat oven to 400 degrees.
Line muffin pan with muffin liners.
Beat eggs and sugar. Slowly pour in oil and vanilla.
In separate bowl, stir the flour, salt, baking soda, cinnamon and nutmeg.
Stir dry ingredients into egg mixture.
Add sour cream.
Fold in blueberries.
Scoop batter into prepared muffin cups.
Bake for 20 minutes. Bake times may vary.
Those sound delicious. I have been making lots of different kinds of muffins with fruit in them to have on hand for quick breakfasts on the go as many in my family would otherwise skip breakfast completely in the morning. I think I will make your muffins soon!
This morning my daughters made some muffins using a golden butter cake mix and raspberries. They are delicious too!