2/3 cup white sugar
1 large egg
1/2 cup vegetable oil
1/3 cup WHOLE milk
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1 teaspoon FRESH baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 cup blueberries
1 cup crushed walnuts for topping (optional)
Preheat oven to 400 degrees F. You may want to lightly grease your muffin tin so that the crown of the muffin doesn’t stick to the pan. Place eight muffin liners in the pan.
Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
Add the flour, baking powder and salt. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don’t over mix. Just stir until it’s no longer lumpy.
Stir in the sour cream just until well distributed. Fold in the blueberries.
Fill the 8 muffin tin cups all the way to the top. I used an ice cream scoop. Sprinkle crushed walnuts on top if desired.
Bake muffins for about 25 to 35 minutes. Just be sure you get them out as soon as a toothpick comes out clean.
Makes 8 large domed muffins