Categories: Breakfast
Ingredients
- 2 cups flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
- Coarse decorating or turbinado sugar
Directions
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Preheat oven to 375. Line 12 muffin cups with paper liners. Stir together flour, salt and baking soda in a bowl and set aside.
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Beat eggs in a large bowl with an electric mixer, gradually adding white sugar. Continue beating while slowly pouring in oil, then vanilla.
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Add flour mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups, filling each nearly full, and sprinkle with coarse sugar.
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Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool in pan on a wire rack 5 minutes, then remove from pan and let cool completely.