Sunday, September 11, 2011

For school Matt loves to have things he can eat on the way in the morning. I made some blueberry muffins for him. I will put them in little zip locks and freeze them, then we can take a few out at a time. It works great! I love recipes the use sour cream. For some reason I find them to be the most moist. These were VERY good!


  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 2 cups blueberries


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. 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.
  3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
  4. Bake in preheated oven for 20 minutes.

1 comment:

Jody Blue said...

The do look delicious!! Our favorite muffin is a crab-blueberry that uses buttermilk. I'll give yours a whirl.