Ingredients
Scale
2 cups All Purpose Flour, and extra for dusting berries
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
2 Eggs
1 cup White Granulated Sugar
1/2 teaspoon Salt
1/2 cup Avocado Oil
1 teaspoon Pure Vanilla Extract
1 cup Sour Cream
1 1/2 cups Fresh Blueberries
Instructions
- Preheat your oven to 375 F and prepare a muffin with with baking spray or muffin liners.
- In a medium bowl sift together flour, baking powder, and baking soda, Whisk together to combine.
- In a large mixing bowl add eggs, sugar, and salt. Beat together with a hand mixer to combine.
- Add the sour cream, oil, and vanilla. Mix to combine.
- Add the flour mixture to the dry ingredients 1/3 at a time, and mix to combine until all the flour is added.
- Toss the fresh blueberries in a bit of flour, just enough to dust the outside. Once dusted, add the blueberries to the muffin batter and fold them in.
- Fill each muffin liner 3/4 of the way full and top with muscovado sugar and additional blueberries.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cook Time: 25-30 minutes
- Category: Muffins
- Method: Baked
Nutrition
- Serving Size: 1 Muffin
- Calories: 280
- Sugar: 18.7 g
- Sodium: 149.9 mg
- Fat: 12.8 g
- Carbohydrates: 37.1 g
- Fiber: 1 g
- Protein: 4.7 g
- Cholesterol: 37.7 mg
