EASY LEMON BLUEBERRY MUFFINS
Serves 8
35 mins prep
45 mins cook
80 mins total
An easy one-bowl recipe to make better-than-bakery, light, moist and fluffy lemon blueberry muffins!
0 servings
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Preheat oven to 375F (conventional) and prepare a muffin tray by lining 8 cups with butter (and liners if needed) Add lemon zest to the sugar in a large bowl and massage with your hands until it looks fluffy Add the melted butter, oil and vanilla, and whisk for 1 minute Add the eggs one at a time and mix to combine. Whisk for another minute so the batter is more airy Sift in the flour, baking powder, baking soda and salt. Fold gently with a rubber spatula until combined. The batter will be quite thick Add the sour cream and fold until combined. The batter will now be more pourable Add a spoon of batter into each muffin cup (8 total) - this will prevent the blueberries from sinking to the bottom Now fold the blueberries in the remaining batter Divide the batter evenly between the 8 cups Sprinkle generously with the cinnamon sugar mixture Bake at 375F for ~25 min or until a toothpick inserted in the center comes out with moist crumbs attached Enjoy!
