blueberry cream muffins

It's been quite humid around these parts the past couple of days, but that didn't stop the baking of these beauties this morning. It was the first day of the kids' swimming lessons this morning, {all but Willem, he shattered his arm this past Monday... poor thing} and I wanted to bake up a special snack for afterwards.

There were smiles all around!

The secret to the creamy rich texture is the sour cream. They are very simple to make, but be prepared to do arm work. I don't use a mixer, just a large wooden spoon to stir stir stir. The preparation time is about 10 minutes and it yields 24 glorious muffins.

Ingredients:

4 eggs
2 cups white sugar

1 cup vegetable oil

1 tablespoon vanilla

4 cups all purpose flour

1 tsp salt

1 tsp baking soda

2 cups sour cream

3 cups blueberries

Directions:

1) Preheat oven to 400 degrees, grease muffins tins or use muffin liners.

2) In a large bowl, beat eggs. Continue to beat the eggs while gradually adding the sugar, continue beating while slowly adding oil. Stir in vanilla.

3) In a seperate bowl, combine flour, salt and baking soda.

4) Alternate stirring the dry ingredients and the sour cream into the wet mixture. Fold in the blueberries. Fill the muffin tins to the very top with batter.

5) Bake 20 minutes.

I hope you enjoy them as much as my family does!!!

Happy Monday