Blueberry Sour Cream Muffins
4 eggs
2 C. sugar
1 C. vegetable oil
1 t. vanilla extract
4 C. flour
1 t. salt
1 t. baking soda
2 t. baking powder
2 C. (16 oz. ) sour cream
2 C. fresh blueberries
In a large bowl, beat eggs. Gradually add sugar. While beating, slowly pour in
oil; add vanilla.
Combine dry ingredients; add alternately with the sour cream
and egg mixture. Gently fold in blueberries.
Spoon into greased muffin tins. Bake at 400* for 20 minutes.
Yield: 24 muffins. AUTHOR: Jerseygirl |