Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons coarse sugar (for sprinkling, optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the muffin tin by lining it with muffin liners or greasing it lightly.
  3. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together sour cream, vegetable oil, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  6. Gently fold in the blueberries, ensuring they are evenly distributed.
  7. Divide the batter among the prepared muffin cups, filling each about ¾ full.
  8. If desired, sprinkle coarse sugar on top of the batter.
  9. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.