Blueberry Cream Muffins were wonderfully moist and dense. I used light sour cream, maybe 60% more berries, and a little cinnamon/sugar sprinkled on top before baking. Make it again recipe

Ingredients of Blueberry Cream Muffins

4 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

Preparation of Blueberry Cream Muffins

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.

Blueberry Cream Muffins