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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!
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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.

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