I think my friend Karen should work up her own segment of Taracooks. Everything she cooks is wonderful and she brought me these muffins the same day she shared her banana bread. No wonder my pants are snug! She won a blue ribbon at the fair for these muffins and the recipe should be in the first Wilson County Best of the Fair Cookbooks. For those of us who missed out on the cookbook – I give you THE RECIPE.

In a mixing bowl beat 4 eggs.
Gradually add 2 cups sugar.
While beating slowly pour in 1 cup vegetable oil.
Add 1 teaspoon vanilla.

In another bowl combine these dry ingredients:

• 4 cups plain unbleached flour ( Karen uses King Arthur)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder

Add the dry ingredients alternately with 2 cups sour cream to the egg mixture.

Gently fold in 2 cups fresh blueberries, or frozen blueberries which have been washed and patted dry.

Sprinkle tops with vanilla sugar.

Bake 400 degrees for 20 minutes. Place a 1 cup Pyrex measuring cup filled with water on bottom rack in center of oven. This prevents muffins from getting crusty hard on top.
Cool muffins on wire rack. Recipe makes 24 regular sized muffins.

When Chelsie and I had our baking day together, she had a great variation for these muffins. She suggested a lemon glaze for the top. We combined the juice of a lemon, the zest of a lemon and ½ cup sugar. We brushed the tops of the muffins right after removing them from the oven with this glaze. They were incredible!

Printable Recipe

Blue Ribbon Blueberry Muffins

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