Directions
- 1Start with dry ingredients by adding about 2.5 cups of flour to a bowl.
- 2Add 1 teaspoon of salt to the flour.
- 3Add 2 teaspoons of baking powder to the flour mixture.
- 4Add a tablespoon of the dry ingredients to the blueberries to prevent them from sinking.
- 5For the wet ingredients, start by adding a cup of whole milk to a separate bowl.
- 6Add three-quarters of a cup of sugar to the milk.
- 7Add 1 teaspoon of vanilla extract to the wet ingredients.
- 8Pour in a quarter cup of melted butter.
- 9Add a quarter cup of sour cream.
- 10Add another quarter cup of neutral oil.
- 11Crack two whole eggs into the mixture.
- 12Add the juice and zest of one lemon to the wet ingredients.
- 13Whisk all the wet ingredients together until nicely combined.
- 14Pour the wet ingredients into the dry ingredients.
- 15Gently fold the wet and dry ingredients together until combined.
- 16Once everything is combined, add the floured blueberries into the batter.
- 17Gently fold the blueberries into the batter.
- 18For the topping, add equal parts flour and sugar to a bowl.
- 19Add cubed butter to the flour and sugar.
- 20Work the butter into the flour and sugar until it has a sandy texture.
- 21Fill muffin trays with the batter until they are just barely to the top.
- 22Add a couple more blueberries on top of each muffin.
- 23Add a little bit of the prepared topping on top of each muffin.
- 24Bake the muffins in a 400-degree oven for about 20 minutes.
- 25Enjoy the baked blueberry muffins.
Ingredients
- 2.5 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup whole milk
- 0.75 cup sugar
- 1 teaspoon vanilla extract
- 0.25 cup melted butter
- 0.25 cup sour cream
- 0.25 cup neutral oil
- 2 eggs
- 1 lemon lemon juice and zest
- 8 ounces blueberries
- 0.5 cup flour
- 0.5 cup sugar
- 0.25 cup cubed butter
Equipment
muffin traymixing bowlswhiskspatula
Tips
- Add a tablespoon of dry ingredients to blueberries to prevent them from sinking when baking.
- Gently fold ingredients to combine for best texture.
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