Blue Muffins for Early Risers

Blueberries aren't my thing, but when I saw them on super crazy sale I knew my family would love them. For the cost of one pint at my grocery store, I got 12 pints at a produce market. Crazy sale. So what do you do with 12 pints of blueberries? Well, the kids ate a bunch, but then I froze even more. We also made blueberry muffins - because that seemed like a good thing to do. The kids did all the mixing and stirring. Since we were all up early (because Andy had to work early that day we ALL were up early) the kids helped... they love helping and baking. These muffins smelled amazing, the batter (sans blueberries) tasted amazing. Andy and the kids ate up the muffins and enjoyed them several days after. Perhaps I'll make them again and add a less blue fruit, maybe not... my family seemed to really love these.

Blueberry Muffins
3 cups all-purpose flour (spoon & leveled)
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
1/3 cup vegetable oil
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup sour cream or yogurt, at room temperature*
1 cup milk, at room temperature*
1 teaspoon pure vanilla extract
1 and 1/2 cups fresh or frozen blueberries (do not thaw)
optional: coarse sugar for sprinkling

Instructions
Preheat oven to 425°F (218°C). Line 24 muffin wells with muffin liners. Set aside.
Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
Allow to cool for 10 minutes in pan before serving.
Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.