My Mother in Law made these for breakfast this morning and they were wonderful! They aren't too sweet, which I love, so if you like a sweeter muffin, you may want to add another 1/2 of sugar, or replace 1 cup of the white sugar with 1 cup of light brown sugar. These were light, fluffy, and mild using the blueberries to carry the flavor. Let me know if you try them, what you think ,and what you would change in the comment section!
Blueberry Cream Muffins
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
Directions
Preheat oven to 400 degrees F (200 degrees C). 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.
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