Blueberry Cream Muffins

Recipe View 5 mins Preheat your oven to 400°F (200°C). Prepare two 12-cup muffin tins by greasing generously or lining with paper muffin liners. (Prep time: 5 minutes)

Recipe View 7 mins In a large mixing bowl, whisk the eggs until light and frothy. Gradually add the sugar while continuing to whisk, ensuring it's fully incorporated. Slowly drizzle in the vegetable oil, whisking constantly until the mixture is smooth and emulsified. Stir in the vanilla extract. (Mixing time: 7 minutes)

Recipe View 3 mins In a separate bowl, whisk together the flour, salt, and baking soda until well combined. This ensures even distribution of the leavening agent. (Mixing time: 3 minutes)

Recipe View 8 mins Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are fine. Gently fold in the blueberries, being careful not to crush them. (Mixing and folding time: 8 minutes)

Recipe View 5 mins Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. (Filling time: 5 minutes)

Recipe View 23 mins Bake in the preheated oven for 20-25 minutes, or until a wooden toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (Bake time: 20-25 minutes)