These are delicious and moist - the best blueberry muffins I've ever tasted. I've received many requests from family and friends for this recipe.
|1 1/2 cups||all-purpose flour|
|1/2 tbsp||baking powder|
|1/4 tsp||baking soda|
|1/2 cup||white sugar|
|1/4 cup||butter, softened|
|1 tbsp||vegetable oil|
|1/2 cup||sour cream|
|finely grated zest from 1 lemon|
|1/2 tsp||lemon extract|
|1 cup||blueberries, fresh or frozen|
In bowl whisk dry ingredients (except sugar) to aerate. In separate bowl mix sugar and butter until fluffy, add egg, oil, sour cream, milk, lemon zest and lemon extract, mixing well after each ingredient. Pour half of dry ingredients into wet ingredients and fold with rubber spatula just until moist, then add remaining dry ingredients and blueberries and fold just until moist. Use ice cream scoop to fill muffin tin. Makes 12 muffins. Bake at 375 degrees for 25-30 minutes. Test with toothpick. Cool muffins on wire rack.
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