Ingredients
16
16 servings
- •1 cup white sugar
- •0.5 cup butter, softened
- •2 large eggs
- •2 tablespoons vegetable oil
- •1 cup sour cream
- •0.5 cup milk
- •1 tablespoon grated lemon zest
- •3 cups all-purpose flour
- •1 tablespoon baking powder
- •0.5 teaspoon baking soda
- •0.75 teaspoon salt
- •2 cups fresh blueberries
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 254
- Carbohydrate: 34g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 15g
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