Blueberry cream muffins

These are bakery style muffins. They are lightly sweetened, moist and incredible. I accidently made this recipe and then realized how amazing it was. The batter is thicker than you expect. Do not worry. It cooks perfectly. The blueberries do not sink because of the thickness. This recipe makes about 12-14 muffins.

2 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup salted butter, melted

1/3 cup vegetable oil

1 cup granulated sugar

2 eggs

1 cup sour cream

2 teaspoons vanilla extract

1 cup frozen or fresh blueberries

Preheat the oven to 350 degrees. Prepare a muffin pan with crisco and flour or line with paper liners.

Mix the butter, vegetable oil, and sour cream. Add in the vanilla and eggs. Add in the sugar. One at a time, stir in the salt, baking soda, baking powder, and finally the flour. Stir just enough to mix but do not over-stir. Lastly, gently mix in the blueberries.

Fill the muffin cups 3/4 full of batter. Bake for 15-20 minutes or until a toothpick inserted into the muffin comes out clean. Remove from the pan as soon as done. Allow to cool on a wire rack. Place in a sealed contained once fully cool. These muffins become more moist after 24 hours.


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