fresh blueberry muffins
(1 RATING)
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.
No Image
prep time
25 Min
cook time
30 Min
method
Bake
yield
MAKES 16 MUFFINS
Ingredients
- 1 cup white sugar
- 1/2 cup butter, softened
- 2 - large eggs
- 2 tablespoons vegetable oil
- 1 cup sour cream
- 1/2 cup milk
- 1 tablespoon lemon zest, grated
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups blueberries, fresh
How To Make fresh blueberry muffins
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Step 1Preheat oven to 375 degrees. Grease 16 muffin cups or line with paper muffin liners,
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Step 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.
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Step 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.
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Step 4Spoon batter into prepared muffin cups.
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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