Blueberry Cream Muffins

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
3/4 cup white sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup sour cream or yogurt 

1.5 cups blueberries
Sugar crystals for sprinkling on top (optional)
 

Preheat oven to 375 degrees F. Grease 12 regular and 12 mini muffin cups or line with paper muffin liners. 

In a medium bowl, stir together flour, salt and baking soda; set aside. In a large bowl, beat together eggs and sugar. Continue beating while slowly pouring in oil. Stir in vanilla. 

Toss blueberries with a little of the flour mixture to keep them from sinking to the bottom of your muffins; set aside. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in floured blueberries. The batter is sticky. It's not just you! Scoop batter into prepared muffin cups, 3/4 full. Top with sugar sprinkles, if desired.

Bake in preheated oven for 20 minutes, or until golden (12-14 min. for mini muffins).

Makes 12 regular and 12 mini muffins (or about 15 regular muffins) 

Link to printable version here.

Recipe adapted from https://www.allrecipes.com/recipe/23294/blueberry-cream-muffins/ 

Tips--Light sour cream or lowfat yogurt work well, too!

Now for the BS. How many baking sessions start with, I had some ____ I needed to use up, so...  That's where I am today. I have some yogurt that needs to get used up, and this is the first recipe I thought of! This is another recipe I have made for years and years. These muffins look and taste like something from a bakery. They have that perfect, soft texture and they could also be described with the M word, which I just can't bring myself to use. You are thinking of that word now, aren't you?? I apologize. We need a better word. Let's work on that. The only changes I made to the original recipe were to reduce the sugar and to (usually) use lowfat yogurt or sour cream. I have found that those changes are nearly undetectable but they make the muffins slightly more healthy. Slightly. :)