I just have to share the yummiest, moistest, best blueberry muffins I have come across… They seriously are going to blow your mind! My family gobbled them up in a matter of days. This recipe produces 12 small-tinned muffins and 6 large-tinned muffins but you can feel free to cut the ingredients in half if you are looking for one or the other. Are you ready?! 🙂
1 1/3 Cups White Sugar
2 Large Eggs
1 Cup Vegetable Oil
2/3 Cup Milk
2 1/2 Teaspoons Vanilla Extract
2 1/2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Sour Cream
2 Cups Blueberries
-Preheat oven to 375* and grease muffin tins.
-Combine sugar, eggs, oil, milk, and vanilla in a bowl.
-Add flour, baking powder, and salt in another bowl.
-Stir dry and wet ingredients together until lumps disappear. Don’t overmix.
-Add in sour cream and fold in blueberries.
-Distribute the batter into muffin tins. Fill them close to the top if you want high crowned muffins.
-Bake for 30 minutes for small-tinned pans and 35 minutes for large-tinned pans.