There’s nothing better on a Sunday morning than blueberry muffins. Full of berries, rich and soft because of the addition of sour cream. Great for breakfast with a cup of coffee or a sweet afternoon snack.
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon fine salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups flour + 1 teaspoon for coating blueberries
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups blueberries, rinsed and dried
- Preheat oven to 375º. Line a muffin tin with 12 liners.
- In a large bowl, beat the eggs, sugar, and salt until light in color. Then add the vegetable oil, vanilla, and sour cream until just combined.
- In a separate bowl, whisk flour, baking powder, and baking soda. Add it to the wet ingredients in thirds until just combined, being careful not to over mix. Fold in the blueberries that have been tossed in the remaining teaspoon of flour (it keeps the blueberries from sinking to the bottom of the muffins).
- Divide the batter among the 12 muffin papers and bake for 20 to 25 minutes. Test with a toothpick. Let cool on a wire rack.
