Heat oven to 375°F. Line a muffin pan with paper cupcake liners and set aside.
In a large bowl beat together the sugar, egg, vegetable oil, milk and vanilla extract.
In a separate medium bowl, mix the all purpose flour, baking powder and salt.
Add the flour mixture to the wet ingredients. Mix until just combined. Do not overmix.
Now add in the sour cream and stir until it is just evenly mixed through. Do not overmix.
Next fold in the blueberries. Do not overmix.
Divide the batter among 12 muffin cups. Sprinkle the top of the muffins with turbinado sugar (optional). Bake for 20-22 minutes, or until a toothpick comes out clean from the center.
Place muffins on a rack to cool completely before storing.
Recipe Notes:
Leftovers can be stored in an airtight container or with plastic wrap on the counter up to 3-4 days. These also freeze well!