Sour Cream Blueberry Muffins
Ingredients
- 4 eggs, room temperature
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar
- 1 1/2 Teaspoons cinnamon
- 1/8 Teaspoon nutmeg
- 3 cups fresh blueberries (reserve 1/2 cup for the top of the muffins)
- 1 cup vegetable oil
- 1 Teaspoon vanilla
- 4 cups flour
- 1 Teaspoon Salt
- 1 Teasppon baking soda
- 2 cups sour cream
Instructions
- Preheat oven to 400 degrees. Grease cupcake tins or line with paper liners.
- Place the eggs,both sugars,vegetable oil,vanilla and sour cream in a large bowl. Whisk to incorporate well.
- Place the flour,salt, cinnamon, nutmeg and baking soda in a medium size bowl, whisk to combine.
- Add half the flour mixture to the wet mixture, fold in until no flour is visible, add the other half of the flour , fold in just until the flour is incorporated. Fold in 2 1/2 cups of blueberries just until incorporated. Fill muffin tins 3/4 full with batter. Place 3 or 4 fresh berries on top of muffin batter. Bake at 400 degrees for 20 minutes or until a toothpick inserted comes out clean.
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