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

1. Preheat oven to 375. Line 12 muffin cups with paper liners. Stir together flour, salt and baking soda in a bowl and set aside.

2. Beat eggs in a large bowl with an electric mixer, gradually adding white sugar. Continue beating while slowly pouring in oil, then vanilla.

3. 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.

4. 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.

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