Preheat oven to 375*. Line your muffin tin with paper liners or spray each cup with cooking spray
In a medium mixing bowl, stir together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the egg for a minute or two and then gradually add in the sugar, whisking continuously.
Add in the vanilla, sour cream, and vegetable oil until combined
Gradually add in the flour mixture, mixing until well combined.
Gently fold in the blueberries until evenly combined.
Scoop the batter into the prepared muffin tin, filling each cup nearly full.
OPTION #1: In a small mixing bowl, combine the topping ingredients and sprinkle on top of each muffin.OPTION #2: Sprinkle with turbinado sugar Bake at 375* for 20-25 minutes or until toothpick inserted in centers come out clean.
Cool in pan for 5 minutes before transferring to a wire rack to cool completely. ENJOY!
