Bakery Style Lemon Blueberry Muffins

Name: Bakery Style Lemon Blueberry Muffins
Yield: 12
Ingredients: 2 1/2 cups (353g) all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup (220g) granulated sugar; 1 - 2 Tbsp lemon zest; 4 Tbsp (56g) butter, softened; 4 Tbsp (60ml) vegetable oil, divided; 2 large eggs; 1/2 cup (120ml) buttermilk; 1/2 cup (125g) sour cream; 3 Tbsp (45ml) fresh lemon juice; 1 2/3 cups (250g) fresh blueberries; Topping:; 1 1/2 Tbsp sparkling sugar/raw sugar or make a lemon glaze with 1/2 cup (62g) powdered sugar mixed with 1 Tbsp fresh lemon juice

Bakery Style Lemon Blueberry Muffins was pinched from <a href="http://www.cookingclassy.com/2016/01/bakery-style-lemon-blueberry-muffins/" target="_blank">www.cookingclassy.com.</a>

INGREDIENTS

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2 1/2 cups (353g) all-purpose flour

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1 tsp baking powder

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1/2 tsp baking soda

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1/2 tsp salt

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1 cup (220g) granulated sugar

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1 - 2 Tbsp lemon zest

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4 Tbsp (56g) butter, softened

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4 Tbsp (60ml) vegetable oil, divided

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2 large eggs

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1/2 cup (120ml) buttermilk

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1/2 cup (125g) sour cream

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3 Tbsp (45ml) fresh lemon juice

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1 2/3 cups (250g) fresh blueberries

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Topping:

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1 1/2 Tbsp sparkling sugar/raw sugar or make a lemon glaze with 1/2 cup (62g) powdered sugar mixed with 1 Tbsp fresh lemon juice

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