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Blueberry Cream Muffins Recipe

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Delicious sweet blueberries and the creamy sour cream make a perfect match. Add this muffin to your breakfast and your morning will be off to the perfect start.
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Servings:
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Ingredients
  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 16 ounces sour cream
  • 2 cups blueberries
Directions
PREP
10 mins
COOK
20 mins
READY IN
30 mins
  • Preheat oven to 400 degrees.
  • In a large bowl, beat eggs. Gradually add sugar. Slowly pour in oil and vanilla. Continue beating until well combined.
  • In a separate bowl, combine dry ingredients.
  • Alternating the dry ingredients with the sour cream, add to the egg mixture.
  • Gently fold in blueberries. If using frozen blueberries, do not thaw before folding them in. Spoon into paper-lined or greased muffin tins.
  • Bake for 18-20 minutes, or until top springs back when touched.
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ESPRESSO FROSTING
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