Awhile back, I posted a request for a really great super-moist blueberry muffin recipe to my friends, and I found one, so I thought I’d share with y’all!
Ann’s Awesome Blueberry Muffins
4 eggs
2 cups white sugar
1 cup vegetable oil
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 cups sour cream
2 cups blueberries
1) Preheat oven to 400 degrees. Grease 24 muffin cups or line with paper muffin liners.
2) In a large bowl, beat eggs. Gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In 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.
Makes 24-30 muffins.
The only thing I did different was to take a couple Tablespoons of the flour and roll the fresh blueberries in it so that they didn’t spread out and make purple batter, and saved a few blueberries out to place 1-3 on top of each muffin right before they went into the oven. Other than that, followed the recipe exactly and here’s what I came up with:
And this is what I got for trying to garden and forgetting about my last batch of muffins, lol:
Even the overdone ones were still good, though!
Looks so yummy, I can not show my daughter. She is allergice to blueberries but loves them!
K used to be allergic to both blueberries and strawberries, but we’ve been trying them out on her again, and so far, no reaction. I hope she continues to not be allergic to them, b/c she really loves them, especially strawberries!
yummy….these look soooo good. I’m going to try them. Thank you for sharing.
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MMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMM.
THEY taste SO delicouis
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THEY taste SO delicouis. honey your a genius!!!!!!!
This is the BEST muffin recipe I’ve ever used! I also dusted the berries with a bit of flour before adding them to the batter.
I made the jumbo-size muffins, which took around 25-30 minutes @ 400 (depends on the oven). They looked and tasted so good I had a very hard time convincing people that I did not buy them from a bakery!!!…No lie!
Thanks for sharing your keeper of a recipe! We’ll make a tradition in our home of baking these muffins whenever blueberries are available.
Hello all:
I used to have a terrible allergy to bananas, but when I went to Kenya and tried fresh bananas there my allergy was gone (I was playing with fire, but I felt impelled to try one because I love them). I suspect that the allergy has something to do with pesticide residue on the fruit, but I don’t know for certain. To be safe (and for general health and ideological reasons) I almost never eat non-organic fruit, particularly strawberries. They have a very high pesticide residue level and are on the dirty dozen list, which can be found here, as well as on other sites if you Google “dirty dozen”:
http://www.msnbc.msn.com/id/13737389/page/2/
Good luck and thank you for the recipes.
-Penny
Your recipe is fantastic! I made some changes and instead of muffins pans, I’m using loafs. Also adding 1 tsp of baking powder, and topping it with sugar on the raw, it is super delicious.
Thank you for sharing.
Yesterday I baked 2 loafes and took them to work today (Monday); were gone before noon time ! Friends keep asking for the recipe, so Ann you’re are famous here in Boise, Idaho.
Thank you again.
I’m gonna try this out! Just what I was looking for. THanks.
My boys are growing their own blueberry plants for 4H and they have started producing – we are going to try this recipe out with the first fresh picks!
that recipe seems bomb i bet its so good it makes you wanna slap your momma!!! lol (’smiley face’)
This was a delicious recipe! The only thing I altered was the amount of sour cream.. I didn’t have enough on hand so I put some cream cheese and buttermilk in as well and they turned out SOO yummy (1/3 part of each)! I also added a cinnamon-sugar topping that I found online .. mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. I just drizzled over the muffins before baking and they turned out wonderful!
I made these muffins this morning and they turned out really good, very tasty and moist. I did half the recipe. I then doubled the baking soda from 1/2 tsp to 1 tsp and added it to the sour cream, folding the risen sour cream mixture into the wet ingredients just before adding the flour dusted blueberries. I also used the cinnamon-sugar topping mentioned in the previous posting and it added that touch of sweetness. Very Yummy
i tried the recipe and it is bangin and when i say bangin i mean the bomb i mean the bomb digity dang bomb !!!!!!!!!!!!!!