Fresh Blueberry Muffins


Recipe by Denise Santoro Lincoln

Yield: 12 medium muffins


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 1/2 cup vegetable oil
  • 2 tablespoons milk
  • 1 cup fresh blueberries
  • 1/4 cup brown sugar


  1. Preheat oven to 350 degrees.
  2. Oil your muffin pan or set in paper muffin liners.
  3. In a large bowl, mix the flour, baking powder, salt and baking soda.
  4. In a separate bowl, beat the sugar into the eggs and mix in the sour cream, vegetable oil and milk.
  5. Add in the blueberries.
  6. Incorporate the dry mixture into the wet ingredients and gently stir, being sure not to over mix the flour.
  7. Divide the batter into the muffin pan. I like to spoon out the batter using an ice cream scoop.
  8. Sprinkle brown sugar on top of each muffin.
  9. Bake at 350 degrees for 15 - 20 minutes (depending on whether or not you have a convection oven and how hot your oven runs).
  10. When you can cleanly run a toothpick through the middle muffin, pull them out and left them cool for few minutes before diving in.
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