Sunday, December 4

*blueberry bliss cupcakes

  • 5 eggs
  • 2 cups white sugar or sucanat
  • 1 cup olive oil
  • 1 TBSP vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 2 cups frozen or fresh blueberries
  • the zest of one large lemon
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 lemon zest & blueberries. Scoop batter into prepared muffin cups.  Bake in preheated oven for 20 minutes. 
I made these this past weekend so us ladies would have a quick healthy snack to take on the go while going back and forth to the conference. These were an after dinner delight on Friday evening before conference,  breakfast on Saturday morning.  We had to be up and at 'em early Saturday morning, and out the door quickly.  


    No comments:

    Post a Comment

    I enjoy your comments. Thanks for taking the time to post your thoughts!