Blueberry Cream Muffins Chef John's Recipe
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| Blueberry Cream Muffins |
"Rich and delicious blueberry muffins. The secret is the sour cream."
Ingredients :
- 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
Instructions :
| Prep : 10M | Cook : 24M | Ready in : 30M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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