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Blueberry Sour-Cream Muffins

Blueberry Sour-Cream Muffins
4 votes, 4.25 avg. rating (83% score)
by in Jul 2001

Yield: Makes about a dozen.


  • 1/4 cup (1/2 stick) butter
  • 3/4 cup sugar
  • 2 eggs
  • 1-1/3 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries


Cream butter and sugar, beat in eggs, then add sifted dry ingredients and sour cream. Beat in vanilla and berries. Bake at 425 degrees F for 12 to 15 minutes.

Updated Wednesday, February 9th, 2005
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One Response to Blueberry Sour-Cream Muffins

  1. Anonymous June 29, 2005 at 11:55 am #

    I had to substitute low-fat plain yogurt, but they are still good. Next time I will try the sour cream. I also added a teaspoon of cinnamon and baked them for 20 minutes.

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