Published: Jan. 17, 2025, 9:27 p.m.

Here's another delicious breakfast food. Rich and delicious blueberry muffins. The secret is the sour cream.

I had discovered a similar recipe in my teens and quickly discovered that substituting milk or cream for sour cream makes these muffins insanely fluffy and delicious. As an added treated you can top the muffins with confectionary or regular sugar that when baked turn into an almost glaze that makes for an extraordinary first bite. Fresh blueberries are are always nice but using the frozen blueberries in a bag from Publix. Using the frozen blueberries also gives the fun result of turning the muffins blue due to them melting.

Ingredients

• large eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sour cream
• 2 cups blueberries

Instructions

1. Preheat the oven to 400°F (200°C). Grease 24 muffin cups or line with paper muffin liners.
2. Beat eggs in a large bowl. Gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla.
3. Stir together flour, salt, and baking soda in a separate bowl.
4. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.