Blueberry Lemon Muffins


Alice Currah of shares this recipe. See the full post at Kitchen Explorers.

Yield: 12 muffins


  • 1 cup of sugar
  • 4 tablespoons butter softened
  • 2 tablespoons vegetable oil
  • Zest of 1 lemon
  • 1/2 cup sour cream
  • 2 eggs
  • Juice of 1 lemon
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries
  • *optional 1/4 cup turbinado sugar/sugar crystals


  1. 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.
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