Step 1

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with butter or non-stick spray.

Step 2

In a large mixing bowl, whisk together the sugar, egg, vegetable oil, milk, and vanilla until well combined and slightly frothy.

Step 3

Add the flour, baking powder, and salt to the wet mixture. Stir just until barely combined—be careful not to overmix, as this keeps the muffins light and fluffy.

Step 4

Fold in the sour cream (or yogurt) until you have a smooth batter. Gently add the blueberries, saving a small handful to sprinkle on top if you like extra blueberry bursts.

Step 5

Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle a little sugar over each muffin for a sweet, crackly top.

Step 6

Bake for 18-22 minutes, or until the tops are domed and lightly golden. A toothpick inserted into the center of a muffin should come out mostly clean, with a few moist crumbs.

Step 7

Cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm, or let cool completely for easier storage (if they last that long!).