Deliciously moist, bursting with blueberries, perfect for breakfast!
I decided to push the envelope in this recipe for blueberry muffins and toss in 2 cups of blueberries!
Ingredients
- 1 cup white sugar
- ½ cup butter, softened
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 cup sour cream
- ½ cup milk
- 1 tablespoon grated lemon zest
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups fresh blueberries
Directions
- Step 1:Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
- Step 2:Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.
- Step 3:Whisk flour, baking powder, baking soda, and salt in a small bowl.
- Step 4:Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.
- Step 5:Spoon batter into prepared muffin cups.
- Step 6:Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
