mary's blueberry cream muffins
(2 ratings)
This is a long time family favorite. It is moist and fluffy and full of mouth watering blueberries which we always pick in season and freeze. I have also made this with raspberries, oh YUM!!
(2 ratings)
yield
serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For mary's blueberry cream muffins
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2eggs
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1 csugar
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1/2 ccanola oil
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1/2 tspvanilla
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2 cflour
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1/2 tspsalt
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1/2 tspbaking soda
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1 tspbaking powder
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1 csour cream, lite
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1 cblueberries, fresh or frozen
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1/2 tspfresh lemon zest (or grated peel)
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sugar & cinnamon for topping
How To Make mary's blueberry cream muffins
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1Beat eggs. Gradually beat in sugar. Slowly add the oil and vanilla. Combine dry ingredients and add alternately with the sour cream into the egg mixture. Fold in the blueberries and lemon zest.
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2I use a medium size cookie scoop to fill my paper lined muffin tins. At this point, sprinkle the tops with 1/2 tsp. cinnamon and sugar mixture to each muffin.
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3Bake at 400 degrees about 20 minutes.
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