Ingredients
3 cups blueberries
1 1/4 cups granulated sugar
1 1/4 cups light brown sugar
4 large eggs 1 cup vegetable oil
1 teaspoon pure vanilla extract
2 cups sour cream
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt Demerara sugar to sprinkle on top (optional)
Directions
Preheat oven to 400 degrees f.
Grease 24 muffin tin/cups (regular size) or line muffin tin(s) with paper liner.
In a large bowl add eggs and beat, next slowly add sugar (granulated and brown) beating until smooth. Next slowly add oil and vanilla, mixing until well blended.
In a separate large bowl, mix flour, salt and baking soda.
Add the flour mixture and sour cream to the egg mixture, alternating between the two, stirring until well blended. Do not over mix.
Last, gently fold blueberries into mixture. Again, do not over mix. Fill muffin cups 3/4 to almost full, sprinkle tops with Demerara sugar (optional). Place on the middle rack of oven and bake for 20 minutes. Using a toothpick, check the center of a muffin to make sure it comes out clean.
Remove from oven allow to cool for a few minutes then move muffins to cooling rack. Serve warm or at room temp. Enjoy!
