Ingredients

• 1 cup white sugar
• 0.5 cups butter , softened
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 cup sour cream
• 0.5 cups milk
• 1 tablespoon grated lemon zest
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoons baking soda
• 0.75 teaspoons salt
• 2 cups fresh blueberries

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
2. 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. 3 Whisk flour, baking powder, baking soda, and salt in a small bowl.
4. 4 Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.
5. 5 Spoon batter into prepared muffin cups.
6. 6 Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.

Nutrition per serving