Preheat oven to 400 degrees F. In a medium mixing bowl, cream sugar, butter, oil, and lemon zest for 3 minutes until light in color and creamy on medium speed using a mixer. Add sour cream, eggs, lemon juice, and vanilla extract beating for 2 minutes. Add the flour, baking powder, and salt gently mixing everything for an additional minute until everything is fully incorporated, approximately 2 minutes. Batter will be nice and thick. Gently fold in the blueberries. Line a muffin tin with paper cups and pour batter 3/4 full into each muffin cup. For prettier muffins, top each muffin with a sprinkle of turbinado sugar or sugar crystals. Bake for 12 minutes and then lower the oven temperature to 350 degrees F. Bake for an additional 12-15 minutes or until the center of the muffins springs back when touched.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme