Blueberry Cream Muffins

Blueberry Cream Muffins

2 eggs
1 1/4 cups white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 tsp nutmeg
1/2 tsp cinnamon
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 cup blueberries

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.

These were perfect muffins to look at....and they tasted good, but (imho) bland. John, on the other hand, loved them and said they didn't taste bland at all. Maybe it's me....

Adapted from allrecipes.com