This is it - I found it - the perfect blueberry muffin recipe! It's called Blueberry Cream Muffins and I found it on allrecipes.com. I had made this years ago and even reviewed it on their site but had forgotten about it for some reason. I had an abundance of blueberries and wanted to again try making muffins. This recipe has 2 whole cups of sour cream in it, which sounds like a lot but the results are excellent. This muffin is sweet and cakelike and I sprinkled the tops with sparkling sugar before I baked them. The sugar really adds a crunch to the top. And check out the domed top on these babies! No flat tops! Right on! They don't expand much - I filled the muffin papers right to the top with batter - they just go straight up. I highly recommend these muffins. Maybe next time I will try the same recipe with raspberries or blackberries. Enjoy!
I used a lot of sparkling sugar - on cookies & muffins mostly. I found TWO of these containers on Amazon for about $22. That's about 7 pouds worth of sparkling sugar! One little container in the store cost about $4 or $5. Amazon also sells this in many different colors.
Not the greatest photo. I have a hard time photographing at night with low light. And the flash just ruins the whole look so I try and compromise with lamps or other lights....and well, I'm just not good at it. Anyway, the texture of these muffins is delightful. Wish you could taste one. I hate to say this, but it's kind of like the texture of Costco blueberry muffins. Cakelike & sweet. I like that.
Blueberry Cream Muffins
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries
|1.||Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.|
|2.||In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.|
|3.||Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.|
|4.||Bake in preheated oven for 20 minutes.|