These muffins are so good! They’re tender and moist with just the right amount of sweetness. Plus, they’re easy to make.

This was one of my Grandma O’s recipes and it’s one of my favorites. I used to be so excited when she’d surprise us with a batch of these. She would make these in the summer with fresh blueberries or she would freeze a few extra blueberries to make these during the cold winter months for a little taste of summer.

Sour cream is the key ingredient in these. It gives the muffins such a light and delectable texture. The sprinkling of granulated sugar on the top provides just the right crunchy contrast to the tender interior.

These are so easy to make. Plus, they turn out fantastically with fresh or frozen blueberries; so you don’t need to wait for blueberries to be at the farmers market before enjoying these.

If you use frozen blueberries, don’t worry about thawing them out before adding them. They can go straight from the freezer into the batter. I love it when things are that simple!

Ingredients

• 2 eggs
• 1 cup sugar
• ½ cup vegetable oil or melted coconut oil
• ½ teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup sour cream
• 1 cup fresh or frozen blueberries (do not thaw)

Instructions

Mix together the eggs, sugar, oil and vanilla. Add in the dry ingredients and mix until combined. Then mix in the sour cream and fold in the blueberries. Use about ¼ cup of batter for each muffin and sprinkle the tops with a little granulated sugar. Bake at 375 degrees for about 20 minutes or until a toothpick inserted in the center comes out clean. Makes about one dozen muffins.