This is a very moist blueberry muffin recipe. You can use your fresh, homegrown blueberries. And, we hope you do.
Yield: makes 24-30 muffins
Did You Know? American poet, Robert Frost, loved blueberries. He wrote a poem about them, simply called “Blueberries.”
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
Pre-heat oven to 400° F.
Insert 24-30 paper muffin cups into muffin pans.
In a large bowl, beat the eggs.
Gradually add sugar while continuing to beat the eggs.
Continue beating and slowly pour in the vegetable oil and vanilla extract.
In separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately adding the sour cream.
Gently fold in blueberries.
Pour batter into muffin cups.
Bake in oven for 20 minutes. Test with a toothpick for doneness.
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