Fresh Blueberry Muffins Recipe

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FRESH BLUEBERRY MUFFINS

Gail Ronches

By
@GRANNYGAIL547

The muffins are very moist and should be refrigerated if not eaten within 4 days other wise from personel experience they go green molded. It broke my heart to throw them out. I am going to try and make loafs next week.


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Comments:

Serves:

MAKES 16 MUFFINS

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 c
white sugar
1/2 c
butter, softened
2
large eggs
2 Tbsp
vegetable oil
1 c
sour cream
1/2 c
milk
1 Tbsp
lemon zest, grated
3 c
all purpose flour
1 Tbsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
2 c
blueberries, fresh

Directions Step-By-Step

1
Preheat oven to 375 degrees. Grease 16 muffin cups or line with paper muffin liners,
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.
3
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 batter, folding together until just combined.
4
Spoon batter into prepared muffin cups.
5
Place muffin cups on CENTER rack and bake until tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes. ENJOY!

About this Recipe

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Great