To make it similar to the texture (I like my muffins heavy and moist) of the ones I love, I find that blueberry muffins with sour cream in the mixture as well as double the amount of eggs typically used, seems to be a little secret. So this recipe uses 4 eggs and sour cream... and it's delicious when made in extra large muffin tins, just like the bakeries use.
Blueberry Muffins
4 eggs
2 c sugar
1 c vegetable oil
1 t vanilla extract
4 c all-purpose flour
1 t salt
1 t baking soda
2 t baking powder
2 c (16 ounces) sour cream
2 c fresh or frozen blueberries
In a mixing bowl, beat eggs until pale. Gradually add sugar. Continue beating while you slowly pour in the oil. Add the vanilla. Combine the dry ingredients and add alternately with the sour cream. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400° for 20 minutes for regular sized muffin tins and 25 for larger or until the center tests done.
