Directions
- 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.
- 2In 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.
- 3Slowly add the dry ingredients to the wet ingredients until a batter forms.
- 4Add 1 1/2 cups of blueberries (previously coated in flour) and the zest of one lemon to the batter and mix.
- 5Pour the batter into a muffin tin lined with muffin liners.
- 6Top the muffins with sugar.
- 7Bake at 425°F for 20-25 minutes, or until golden brown.
Ingredients
- 1.5 cups cake flour
- 1.33 cups all-purpose flour
- 0.5 tsp baking soda
- 3 tsp baking powder
- 2 tsp salt
- 1 tsp cinnamon
- 0.33 cup vegetable oil
- 1 cup sugar
- 1 tbsp sugar
- 6 eggs
- 6 tbsp melted butter
- 0.33 cup sour cream
- 1 cup buttermilk
- 1.5 tsp vanilla extract
- 1.5 cups blueberries
- 1 lemon zest
- 0 tbsp sugar
Equipment
wooden bowlglass bowlwhiskmeasuring cupsmuffin tinmuffin linersrolling pin
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