#3212 - Fresh Blueberry Cupcakes

(by Shirley McNevich)

1 cup white sugar
4 TBSP butter (melted)
2 TBSP canola oil
1 egg
2 tsp. vanilla
1/4 cup Breakstone's sour cream
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup buttermilk
1 cup fresh blueberries

In a bowl add white sugar, melted butter and canola oil--beat. Add egg and vanilla--beat. Add sour cream--beat. Remove bowl from mixer--add flour, baking powder and salt--stir just until mixed. Add blueberries--stir just until mixed. Line muffin tins with cupcake liners. Fill each liner 2/3 full with batter. Bake at 350 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.