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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 375 degrees. Grease 16 muffin cups or line with paper muffin liners,
2Beat 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.
3Whisk 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.
4Spoon batter into prepared muffin cups.
5Place 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