Blueberry Cream Muffins

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It’s blueberry season, and what could be tastier than blueberry desserts?  These muffins work well gluten free – the tops puff up into nice domes that turn a beautiful golden brown.

Original recipe

Blueberry Cream Muffins
Adapted from All Recipes

Yield: 24 muffins

  • 4 eggs
  • 1 1/2 -2 cups white sugar, depending on how sweet you like desserts
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups gluten-free OR all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 2 cups blueberries

 

  1. Preheat oven to 400ºF. Grease 24 muffin cups or line with paper muffin liners.
  2. In large bowl, beat eggs.  Gradually add sugar while beating.
  3. Continue beating while slowly pouring in oil.
  4. Beat in vanilla.
  5. Beat in salt and baking soda.
  6. Beat in flour alternately with sour cream.
  7. Gently fold in blueberries.
  8. Scoop batter into prepared muffin cups, filling them almost to the top.
  9. Bake for 20 minutes.
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