Blueberry Sour-Cream Muffins
From Weekly Wisdom — July 2001
Quickbreads, Coffee Cakes Recipes
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.
Reviews by Readers
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. – Anonymous Review
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