Saturday, February 26, 2011

Lemon Blueberry Cream Muffins

I couldn't resist. They're so delicious.



Lemon Blueberry Cream Muffins
Adapted from Noble Pig
4 cups of flour
2 cups of sugar
2 tsps of baking powder
1 tsp of baking soda
1 tsp of salt
3 cups of frozen blueberries
4 eggs, lightly beaten
2 cups of sour cream
1 cup of vegetable oil
1 tsp of vanilla

Preheat the oven to 400'.

In a large bowl, sift together the flour, sugar, baking powder and soda and salt. Add in the blueberries and toss gently.

In a medium bowl, whisk together the eggs, sour cream, vegetable oil and vanilla.

Stir the wet ingredients into the dry ingredients until just blended. Don't over mix.

Fill lined baking cups 2/3 of the way full and bake for 20-25 minutes.

*Noble Pig's recipe says that it made her 24 muffins, but this recipe made me 33 muffins. I suppose it depends on the size of your muffin tin.



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