Preheat oven to 375.
Line 12 muffin cups with paper liners.
Stir together flour, salt, and baking soda in a bowl and set aside.
Beat eggs in a large bowl with an electric mixer, gradually adding white sugar.
Continue beating while slowly pouring in oil, then vanilla.
Add flour mixture alternately with sour cream.
Gently fold in blueberries.
Scoop batter into prepared muffin cups, filling each nearly full, and sprinkle with coarse sugar.
Bake about 20 to 25 minutes.
Cool in pan on a wire rack 5 minutes, then remove from pan and let cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (107g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 148 (56%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 26.8mg||8 %|
|Sodium 4733mg||163 %|
|Potassium 67.9mg||2 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 28.9g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 264
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