Rating: 4.5 stars
351 Ratings
  • 5 star values: 255
  • 4 star values: 62
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 3

I decided to push the envelope and toss in 2 cups of blueberries!

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
16
Yield:
16 muffins
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.

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  • 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 Facts

254 calories; protein 4.1g; carbohydrates 34.3g; fat 11.5g; cholesterol 45.4mg; sodium 272.3mg. Full Nutrition
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