Blueberry Cream Muffins

I {heart} blueberry muffins.  The whole wheat ones in the bakery at Whole Foods are my favorite, so if you have the recipe would you please share.  Pretty please.  The Best Ever Blueberry muffins I posted last year were my next favorite, they even won first place when I entered them in the county fair.  But, there may now be a tie because I loved these Blueberry Cream muffins too.  Make them both and then you decide.



Blueberry Cream Muffins

adapted from Barefoot In the Kitchen

2 eggs

1 cup sugar

1/2 cup canola oil

1/2 tsp. vanilla extract

2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

1 cup sour cream

1 cup blueberries

Preheat oven to 400 degrees.  Grease 12 muffins cups or line with paper muffin liners. In a small bowl whisk together flour, salt and baking soda.

In a large bowl beat eggs, gradually add sugar while beating.  Continue beating while slowly pouring in oil.  Stir in vanilla.  Stir dry ingredients into egg mixture alternating with sour cream.  Gently fold in blueberries.  Scoop batter into muffin cups using an ice cream scoop.  Sprinkle with raw sugar and bake for 20 minutes.
Place on a wire rack to cool.  Enjoy!