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Blueberry Muffins with Sour Cream

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Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup water or milk
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon granulated sugar to sprinkle on top

Instructions
 

  • Preheat oven to 375 degrees, and prepare a 12-muffin pan by either greasing the pan or using paper liners.
  • Mix dry ingredients in a medium to large bowl.
  • Add vegetable oil and sour cream or yogurt. Beat eggs and add them to the batter. I used plain greek yogurt, so I had to add an additional 1/3 cup of water to make a batter instead of a dough. Stir until thoroughly moistened.
  • Fold in the blueberries.
  • Divide the batter into 12 muffins, or a greased and parchment lined 5 x 9 in. loaf pan.
  • Sprinkle the tops with the reserved granulated sugar.
  • Bake muffins for 18-24 minutes (choose the shorter time for fresh blueberries, and the longer time for frozen blueberries). Makes 12 large muffins.
  • For a blueberry muffin loaf, bake 65 minutes or until a knife inserted in the center comes out clean.