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
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!