New Years morning I woke up with a craving for a nice breakfast at a restaurant. Mainly I wanted some eggs, potatoes and a muffin. But I knew it would take some interesting convincing on my part to get my husband to want to go. He doesn’t really like to eat breakfast out. He sees it as a waste of money. I get it. But, I had a craving. I thought to myself, well Julia, you do know how to cook. And you do have enough food in the house to whip something up. Okay okay, I’ll make us breakfast. He was still asleep anyway, and to pass the time and distract my growling stomach, I got in the kitchen. And this is what came out:

Makes 12 muffins
1/3 cup vegetable oil
3/4 cups sugar
2 extra-large eggs, at room temperature
1 teaspoons pure vanilla extract
4 ounces (about 1/2 cup) sour cream
2 tbsp milk
1 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 half-pint fresh blueberries, picked through for stems

Directions
Preheat the oven to 350 degrees F. Place 12 paper liners in muffin pans.

In a medium bowl, mix the oil and sugar. Mix in the eggs, 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture to the batter and mix until just incorporated. Fold in the blueberries with a spatula.

Scoop the batter into the prepared muffin pans, filling each cup to the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.