A more dense muffin recipe - I use sour cream in place of the milk. Great with either fresh or frozen blueberries.
- 4 eggs
- 2 c. sugar
- 1 c. veg oil (or melted butter)
- 1 tsp. vanilla
- 2 c. sour cream
- 4 c. flour
- 1 tsp. salt
- 1 tsp. baking powder
- 2 c. blueberries (fresh or frozen)
Preheat oven to 400. Line 2 muffin tins with paper liners, or grease them (for total of 24 cups).
Whisk together eggs, sugar, oil and vanilla until thoroughly blended. Add in sour cream.
In separate bowl, whisk together flour, salt and baking powder. Slowly add to wet ingredients, only stirring enough to mix together ingredients.
Fold blueberries in gently.
Divide evenly among 24 muffin cups.
Bake for 20 minutes, until lightly golden on top. Remove from oven, let cool in pan 5 minutes. Remove from pan to cool completely.