Monday, July 5, 2010

Sour Cream Blueberry Muffins

This is a great blueberry muffin recipe--the sour cream helps them stay moist longer than other recipes I've tried.

1 egg

1 cup sugar

1 cup sour cream

1/4 cup vegetable oil

1 3/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 cup fresh or frozen (thawed) blueberries

Mix egg, sugar, sour cream, and oil until blended. Combine flour, baking soda, and salt and add to egg mixture. Stir in blueberries.

Spoon mixture into greased muffin pan or muffin cups.

Bake in pre-heated oven at 400 degrees for 15-20 minutes.

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