Lemon Blueberry Muffins Recipe

Ingredients

• 2⅓ cups all-purpose flour ((280g))
• 1½ teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• 1 cup granulated sugar ((200g))
• ¼ cup unsalted butter (melted and cooled (56g))
• ¼ cup vegetable oil ((60mL))
• 2 tablespoons lemon zest
• 2 large eggs (room temperature)
• 1 tablespoon vanilla extract
• ¾ cup sour cream ((180g))
• ¼ cup whole milk ((60mL))
• 3 tablespoons lemon juice
• 1½ cups blueberries (fresh or frozen, divided (210g))

Steps

1. 1

   Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray each cavity with nonstick baking spray.

2. 2

   In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.

3. 3

   In a medium mixing bowl, whisk together the sugar, butter, oil, lemon zest, eggs, and vanilla for about 1 minute until lightened in color (you can use a handheld electric mixer for this). Whisk in the sour cream, milk, and lemon juice.

4. 4

   Place 1¼ cup (175g) of the blueberries in a medium mixing bowl. Sprinkle 2 teaspoons of the flour mixture over the blueberries. Gently toss to combine.

5. 5

   Pour the wet mixture into the remaining flour mixture and gently fold together with a spatula until and only a few dry streaks of flour remain. Gently but quickly fold the blueberry mixture into the batter.

6. 6

   Divide the batter equally amongst the 12 muffin cups. (The cups will be completely full and slightly mounded.)

7. 7

   Press a few of the remaining ¼ cup (35g) of blueberries into the top of each muffin. For a sweet finish, sprinkle more granulated sugar all over the tops of the muffins, if you like.

8. 8

   Bake for 10 minutes, then decrease the oven temperature to 375°F and continue to bake for another 10 to 12 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the pan for 5 minutes then place them on a wire rack to cool completely.