Ingredients

The following ingredients have 4 Servings
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 ⅓ cups sugar, (you can use either white or brown or a mix of the two)
  • 1 cup (8 oz) sour cream, (use yogurt as substitute for a healthier version)
  • ½ cup olive oil, ((if using olive oil use only the light or the fruity version or substitute with plain vegetable oil))
  • 1 tsp vanilla extract
  • 1⅓ cups fresh or frozen blueberries, (sometimes I add a little more if I have a lot of berries)

Instruction

  • Preheat oven to 400F/200C. Line your muffin pan with paper cups.
  • In a large mixing bowl, combine all the dry ingredients - flour, baking powder, and salt. Set aside. In another bowl, mix all the wet ingredients (eggs, sugar, sour cream, oil and vanilla).
  • Pour the wet ingredients into the dry. Mix. I use a spatula to fold in the flour and mix everything together but you can also use a whisk. The batter should be thick.
  • Fold in the berries.
  • Divide evenly among the 12 muffin cups. I use a large ice cream scooper for this. So handy! A full scoop per cup is about right. There is enough batter (nearly full) for each cup, sufficient to give your muffin a nice dome.
  • Bake for about 18-20 minutes or until a tester comes out clean. Remove from the oven and after about 8-10 minutes (when it’s cool enough to handle) transfer to a wire rack to cool completely. Enjoy!