Prep Time: 8 mins | Cook Time: 25 mins | Total Time: 33 mins | Yield: 12 Muffins
A big thanks to my dear friend, Anita, for this spectacular recipe! Oh, man, you need to give this one a try! If you are a huge fan of blueberries, this will suit you perfectly. Enjoy!
2 c all-purpose flour + 1 teaspoon for rolling berries
1 tsp baking powder
1/4 tsp baking soda
2 large eggs – room temperature
1 c granulated sugar
1/2 tsp fine salt
1/2 c vegetable oil
1 tsp vanilla extract
1 c sour cream
1 1/2 c fresh blueberries – rinsed and dried
Step 1: Line with cupcake liners a muffin tin with 12 cups.
Step 2: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 3: Add 2 eggs, 1/2 teaspoon of fine salt, and 1 cup granulated sugar into a large mixing bowl. Beat for about 5 minutes or until done.
Step 4: Add the vegetable oil, sour cream, and vanilla. Beat for 30 seconds or until well blended.
Step 5: In another mixing bowl, add 1 teaspoon of baking powder, 2 cups of flour, and 1/4 teaspoon of baking soda. Whisk until well mixed.
Step 6: Gradually transfer the dry ingredients into the wet ingredients and beat until well mixed.
Step 7: In another mixing bowl, add 1 teaspoon of flour and 1 1/2 cups of blueberries. Toss until well coated.
Step 8: Transfer the batter into the prepared muffin cups.
Step 9: Place them inside the preheated oven and bake for 30 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 10: Remove from the oven and allow them to cool at room temperature for a few minutes.
Step 11: Serve and enjoy!
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