Real Recipes From Real Home Cooks ®

fresh blueberry muffins

(1 rating)
Recipe by
Gail Ronches
Athens, OH

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.

(1 rating)
yield serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For fresh blueberry muffins

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

How To Make fresh blueberry muffins

  • 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!

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