I decided to push the envelope and toss in 2 cups of blueberries!
Original recipe makes 16 muffins
Ingredients
1 cup white sugar
1/2 cup butter, softened
2 large eggs
2 tablespoons vegetable oil
1 cup sour cream
1/2 cup milk
1 tablespoon grated lemon zest
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 cups fresh blueberries
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PREP
15 mins
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COOK
30 mins
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READY IN
45 mins
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
- 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.
- Whisk flour, baking powder, baking soda, and salt in a small bowl.
- 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.
- Spoon batter into prepared muffin cups.
- 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.
Nutrition
Calories: 254 kcal
Carbohydrates: 34.3 g
Cholesterol: 49 mg
Fat: 11.5 g
Fiber: 1.1 g
Protein: 4.1 g
Sodium: 272 mg