Blueberry Muffins

25 mins
Serves 1
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Directions

  1. 1In a wooden bowl, sift together 1 1/2 cups cake flour, 1 1/3 cups all-purpose flour, 1/2 tsp baking soda, 3 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon. Set aside.
  2. 2In a wooden bowl, sift together 1 1/2 cups cake flour, 1 1/3 cups all-purpose flour, 1/2 tsp baking soda, 3 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon. Set aside.
  3. 3In a wooden bowl, sift together 1 1/2 cups cake flour, 1 1/3 cups all-purpose flour, 1/2 tsp baking soda, 3 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon. Set aside.
  4. 4In a glass bowl, combine 1/3 cup vegetable oil, 1 cup + 1 tbsp sugar, 6 whisked eggs, 6 tbsp melted butter, 1/3 cup sour cream, 1 cup buttermilk, and 1 1/2 tsp vanilla extract.
  5. 5In a glass bowl, combine 1/3 cup vegetable oil, 1 cup + 1 tbsp sugar, 6 whisked eggs, 6 tbsp melted butter, 1/3 cup sour cream, 1 cup buttermilk, and 1 1/2 tsp vanilla extract.
  6. 6In a glass bowl, combine 1/3 cup vegetable oil, 1 cup + 1 tbsp sugar, 6 whisked eggs, 6 tbsp melted butter, 1/3 cup sour cream, 1 cup buttermilk, and 1 1/2 tsp vanilla extract.
  7. 7Slowly add the dry ingredients to the wet ingredients until a batter forms.
  8. 8Slowly add the dry ingredients to the wet ingredients until a batter forms.
  9. 9Slowly add the dry ingredients to the wet ingredients until a batter forms.
  10. 10Add 1 1/2 cups of blueberries (previously coated in flour) and the zest of one lemon to the batter and mix.
  11. 11Add 1 1/2 cups of blueberries (previously coated in flour) and the zest of one lemon to the batter and mix.
  12. 12Add 1 1/2 cups of blueberries (previously coated in flour) and the zest of one lemon to the batter and mix.
  13. 13Pour the batter into a muffin tin lined with muffin liners.
  14. 14Pour the batter into a muffin tin lined with muffin liners.
  15. 15Pour the batter into a muffin tin lined with muffin liners.
  16. 16Top the muffins with sugar.
  17. 17Top the muffins with sugar.
  18. 18Top the muffins with sugar.
  19. 19Bake at 425°F for 20-25 minutes, or until golden brown.
  20. 20Bake at 425°F for 20-25 minutes, or until golden brown.
  21. 21Bake at 425°F for 20-25 minutes, or until golden brown.

Ingredients

  • 1.5 cups cake flour
  • 1.5 cups cake flour
  • 1.5 cups cake flour
  • 1.33 cups all-purpose flour
  • 1.33 cups all-purpose flour
  • 1.33 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 3 tsp baking powder
  • 3 tsp baking powder
  • 3 tsp baking powder
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.33 cup vegetable oil
  • 0.33 cup vegetable oil
  • 0.33 cup vegetable oil
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 6 tbsp melted butter
  • 6 tbsp melted butter
  • 6 tbsp melted butter
  • 0.33 cup sour cream
  • 0.33 cup sour cream
  • 0.33 cup sour cream
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 cups blueberries
  • 1.5 cups blueberries
  • 1.5 cups blueberries
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 0 tbsp sugar
  • 0 tbsp sugar
  • 0 tbsp sugar

Equipment

wooden bowlglass bowlwhiskmeasuring cupsmuffin tinmuffin linersrolling pin