Valentines Day MUFFINS!!!

You can make these and add a note to your husband or son,  "TO MY FAVORITE STUD MUFFIN!" Blueberry Cream Muffins

Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 24

"Rich and delicious blueberry muffins. The secret is the sour cream."

INGREDIENTS:

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 or 3 cups blueberries

DIRECTIONS:

1.	Preheat oven to 400 Grease 24 muffin cups or line with paper muffin liners.
2.	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.
3.	Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4.	Bake in preheated oven for 20 minutes.

Added Notes after making them:

If using frozen, just throw them right in, no need to thaw. I Added about an extra 1/2 cup of sugar & 1 1/2 teaspoon cinnamon to the flour mixture.

Just mix the sour cream right in with the egg mixture until smooth, then slowly add it to the flour. As an alternative, using 50/50 of white sugar and light brown sugar gives it more flavor. And to top it off, streusel on top for sweetness b4 baking.

DON'T OVERMIX. Just like pancake batter, mix just until flour has been absorbed. Batter will be very thick and slightly lumpy. I use regular (medium) sized muffin tins and fill the paper cups right to the top for bakery size muffins.

To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.