Recipe of the Month - July 2013
Blueberry Cream Muffins! Made with fresh blueberries, and sour cream for a delicious creamy muffin. Perfect to bring for a 4th of July picnic. Put these with strawberry muffins and vanilla cupcakes in the shape of an American flag for a creative twist! [caption id="attachment_390" align="aligncenter" width="250"]mu Source: Allrecipes.com[/caption] Blueberry Cream Muffins 2 cups blueberries 2 cups sour cream 4 cups all-purpose flour 2 cups white sugar 1 cup vegetable oil 4 eggs 1 tsp vanilla extract 1 tsp salt 1 tsp baking soda 1. Preheat oven to 400⁰F. Grease 24 muffin cups, or use paper liners. 2. In large bowl, beat eggs. While beating, gradually add sugar, oil, and vanilla. In a separate bowl, stir together flour, salt, and baking soda. 3. Stir dry ingredients into egg mixture alternatively with sour cream. Gently fold in blueberries. Scoop batter into muffin cups and bake
for 20 minutes.