These muffins are always a huge hit in our house. They are simple to make and the sour cream gives them a little tart taste, which makes them not too sweet. Makes 16!

Blueberry Muffins

1 ⅓ cups Sugar

2 Eggs

1 cup Oil

⅔ cup Milk

2 tsp. Vanilla

2 ½ cups Flour

2 tsp. Baking Powder

½ tsp. Salt

1 cup Sour Cream

1 cup Blueberries

Combine sugar, eggs, oil, milk, and vanilla in a medium bowl. Stir together. Add flour, baking powder, and salt. Stir together but don’t over mix. Stir in sour cream. Gently, fold in blueberries. Measure equal amounts of batter into a muffin tin. Sprinkle with sugar. Bake for 30 minutes if blueberries are frozen and 25 minutes if fresh. They are done when the top is a golden brown and a toothpick comes out clean of batter. Always test the middle ones, as they may take longer to finish cooking. Makes 16 muffins!