Blueberry Cream Muffins

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12 Servings
Blueberry
American
Quick Bake Easy AP flour baking soda Sugar vegetable oil Sour cream blueberries Muffins Quick Bread Blueberry American baking powder eggs vanilla Snacks Desserts Brunch Breakfast Bread

2 cups -purpose flour
1/2 teaspoon ing soda
1 teaspoon ing powder
1/2 teaspoon t
1 cups granulated ar
1/2 cup etable oil
2 large s
1/2 teaspoon illa extract
1 cup (8 oz) r cream
1 1/2 cups fresh eberries (or frozen thawed and drained)

Place oven rack in lower-middle position of oven and heat to 375 degrees F. In a medium bowl sift together flour, baking soda, baking powder, and salt. Sprinkle 1 tablespoon of flour mixture over blueberries and toss to coat; set aside. In a large bowl, whisk eggs and sugar together until mixture is pale yellow. While whisking, slowly pour in oil; add vanilla and sour cream, and mix well. Fold in remaining flour mixture until just incorporated. Do not over mix. (Batter should be mixed just until it comes together. It's OK for some small sprays of flour to be visible in the raw dough.) Gently fold in 1 cup of the blueberries. Spray a twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter (or use paper liners). Distribute muffin dough equally among cups. Sprinkle remaining 1/2 cup of berries on top of muffins and press down lightly. Place in oven and increase temperature to 400 degrees F. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days. Variation: If desired, to cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of 1/2 cup granulated sugar and 2 teaspoons cinnamon.


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