I ended up with about 2 cups of leftover blueberries from earlier in the week so I decided to make some blueberry muffins Saturday morning using the following recipe:
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 cups blueberries
This recipe makes 24 regular-sized muffins or 12 jumbo muffins.
Preheat oven to 400 degrees.
In a large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in the oil, and then vanilla. In a separate bowl, stir together flour, salt, and baking soda.
Mix in the sour cream and then the dry ingredients. When thoroughly mixed gently fold in the blueberries. Scoop the batter into prepared muffin tins (greased, or lined with paper cups).
Bake for 20 minutes for standard sized muffins, 30 for jumbo.
Jumbo Muffins!
Later that night I got together with some friends and we made sushi. Here are a few pics from the evening.
FIRST
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