Blueberry Sour Cream Muffins

• 2 whole Eggs
• 1 cup Sugar
• 1/2 cups Vegetable Oil
• 1/2 teaspoons Vanilla Extract
• 1/4 teaspoons Almond Extract
• 1 teaspoon Lemon Zest
• 2 cups Flour
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Baking Soda
• 1 cup Sour Cream
• 1 cup Blueberries

1. Preheat your oven to 400 degrees and prepare your muffin pan. I hate to grease muffin cups, so I use liners.
2. In a large bowl, combine the flour, salt and baking soda. Give it a quick twist of your whisk to incorporate, set aside.
3. In your mixer, beat your eggs on medium-low and gradually add in sugar. Then slowly add in the oil, extracts and lemon zest.
4. Alternately add in the flour and sour cream until all combined and then gently fold in the blueberries (see note below).
5. Scoop into muffin cups and bake for about 20 minutes or until your kids ask "Are they ready yet?" and let cool for a few minutes before tearing into them.
6. Note: if you're using frozen blueberries, completely thaw and then toss with 1 teaspoon of flour before tossing them into the batter. They'll likely turn the batter purple, but they bake up clean.

eggs, sugar, vegetable oil, vanilla, almond extract, lemon zest, flour, kosher salt, baking soda, sour cream, blueberries

Taken from tastykitchen.com/recipes/breads/blueberry-sour-cream-muffins/ (may not work)