Blueberry Sour Cream Corn Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
• Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes.

Steps:

• Preheat oven to 400 degrees.
• Grease 12 medium-sized muffin cups or line with paper liners; set aside.
• Combine dry ingredients in medium bowl.
• Add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened.
• Gently stir in blueberries.
• Spoon batter into prepared cups, filling each cup 3/4 full.
• Bake 18 to 20 minutes or until golden brown.
• Let stand in pan on wire rack 5 minutes.
• Remove from pan and cool slightly.
• Combine cream cheese, fruit spread and serve with warm muffins.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

Steps:

• Preheat oven to 350*F.
• Line a 12 cup muffin tin with paper liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
• In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
• In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
• Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
• Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
• Enjoy!