Blueberry Cream Muffins


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 cups California Giant blueberries


Preheat oven to 400º. Grease 24 muffin cups or line with paper muffin liners.
In 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. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes. Let cool before serving.

Makes 2 dozen muffins (serving size: 1 muffin)


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One thought on “Blueberry Cream Muffins

  1. Pingback: Streusel Topped Blueberry Muffins | California Giant Berry Recipes

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