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Blueberry Muffins with Sour Cream

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Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 375 degrees, and prepare a 12-muffin pan by either greasing the pan or using paper liners.
  2. Mix dry ingredients in a medium to large bowl.
  3. 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.
  4. Fold in the blueberries.
  5. Divide the batter into 12 muffins, or a greased and parchment lined 5 x 9 in. loaf pan.
  6. Sprinkle the tops with the reserved granulated sugar.
  7. Bake muffins for 18-24 minutes (choose the shorter time for fresh blueberries, and the longer time for frozen blueberries). Makes 12 large muffins.
  8. For a blueberry muffin loaf, bake 65 minutes or until a knife inserted in the center comes out clean.