Baked Blueberry Sour Cream Muffins
Indulge in the delightful combination of fresh blueberries and rich sour cream in these tender, moist muffins. The perfect balance of sweetness and tanginess makes them a true delight for your taste buds.
Instructions
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1
Preheat oven to 400°F. In a large bowl, beat the eggs. Gradually add the sugar while continuing to beat. Slowly pour in the canola oil and mix in the vanilla.
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2
In a separate bowl, combine the all-purpose flour, salt, baking soda, and baking powder. Add the dry ingredients to the wet ingredients alternately with the sour cream, mixing just until incorporated.
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3
Gently fold in the fresh blueberries. Spoon the batter into 24 greased muffin cups, filling them about three-fourths full.
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4
Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pans for 5 minutes before transferring them to a wire rack.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
