Makes 16 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup white granulated sugar
- 1 (1/2 cup) stick butter, softened
- finely grated zest from one lemon
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon lemon extract, optional
- 2 cups fresh blueberries
Sift together the flour, salt, baking powder, and baking soda into a bowl; reserve.
In a large mixing bowl, beat the sugar, butter, lemon zest, and vegetable oil until light and creamy. Beat in the eggs one at a time. Whisk in the sour cream, milk, and lemon extract.
Add half the dry ingredients, and stir until just barely combined. Add the remaining dry ingredients, along with the blueberries, and fold with a spatula until just combined.
Line your muffin tins with paper baking cups. Fill each to the top with batter. Bake 30 minutes to a beautiful golden brown. When cool enough to handle, remove muffins from the tins and serve.