Name: Blueberry Muffins with Sour Cream
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 4 large eggs -; 2 cups sugar -; 1 cup canola oil -; 1 teaspoon vanilla extract -; 4 cups all-purpose flour -; 1 teaspoon salt -; 1 teaspoon baking soda -; 2 teaspoons baking powder -; 2 cups sour cream -; 2 cups fresh blueberries -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Muffins with Sour Cream

1. 4 large eggs -

2. 2 cups sugar -

3. 1 cup canola oil -

4. 1 teaspoon vanilla extract -

5. 4 cups all-purpose flour -

6. 1 teaspoon salt -

7. 1 teaspoon baking soda -

8. 2 teaspoons baking powder -

9. 2 cups sour cream -

10. 2 cups fresh blueberries -

How to cook deliciously - Blueberry Muffins with Sour Cream

1. Stage

Preheat the oven to 400°F. In a bowl or stand mixer, beat the eggs. Gradually add the sugar, continually beating. Next, slowly add the oil and then the vanilla. Set aside.

2. Stage

In a small bowl, combine the flour, salt, baking soda and baking powder. Mix gently. Alternate adding the dry ingredients and the sour cream to the beaten egg mixture.

3. Stage

Once all the ingredients have been combined, gently fold in the blueberries.

4. Stage

Fill 24 greased muffin cups three-fourths full. Bake until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Cool for five minutes before removing from muffin pans to wire racks to complete cooling.