(by Shirley McNevich)
4 eggs
2 cups white sugar
1 cup canola oil
2 tsp. vanilla
4 cups flour (sifted after measuring)
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 cups Breakstone's sour cream
2 cups fresh or frozen blueberries
In a mixer add eggs and white sugar--beat. Add canola oil and vanilla--beat. Add salt, baking soda and baking powder--beat. Add sour cream--beat. Slowly add flour--beat. Remove bowl from mixer--add blueberries--stir with a spoon. Line muffin tins with cupcake liners--fill each 2/3 full with batter. Bake at 400 degrees for 17-20 minutes.
No comments:
Post a Comment