These are tasty and quick muffins to make, and are perfect for a brunch or to send to school with your kids for a bake sale. They whip together in no time at all and you don’t need any power equipment to make them, just a wooden spoon and your own arm power. The best part of these blueberry muffins is the fact that they stay moist for days after being baked due to the addition of oil to the batter. The addition of a little lemon zest also adds an added dimension these blueberry muffins. If blueberries aren’t your favorite berry, simply substitute them for another one of your favorite berries.
Ingredients:
- 7.85 oz (222 g, 1 cup plus 2 TB) sugar
- 1/4 cup canola oil
- 1/4 cup melted butter
- 2 eggs
- 9 oz (255 g, 2 cups) all-purpose flour
- 1/2 TB baking powder
- 1/8 tsp. baking soda
- 1 1/2 tsp. vanilla extract
- Zest of 1 lemon
- 1/2 cup of buttermilk
- 1/4 cup sour cream
- 1 cup frozen blueberries
Procedure
- Preheat oven to 425 and arrange the oven rack to the upper middle position.
- Spray a 12 cup muffin tin with cooking spray and line the cups with paper muffin liners.
- Mix the sugar, oil, and melted butter together in a medium bowl. Add in the eggs and mix just until combined. Add in the vanilla and lemon zest.
- Fold in the 2 cups of flour, baking powder, baking soda, and salt. Add in the buttermilk and sour cream and mix until no dry bits of flour remain. Fold in the blueberries. The batter will be nice and thick. Allow the batter to rest for 10 minutes before scooping it out into the muffin cups. This will make the batter extra thick which helps the muffins to have a nice dome on the top.
- I use a large portioning scoop to evenly fill each muffin cup (#40). They should be filled almost all the way to the top. Dust the tops of the muffins with a little bit of coarse sugar.
- Bake the muffins for 15 minutes; then reduce the temperature to 350 degrees and bake until the muffins are light golden brown and a wooden skewer inserted in the center comes out clean or with just a few crumbs clinging to it, about 12-15 minutes more. Remove the pan from the oven and place on a wire cooling rack to cool for 5 minutes before removing the muffins from the pan. Allow the muffins to cool a bit before eating, because ther is nothing worse than burning your mouth on a boiling hot blueberry.
Do I have to use buttermilk and do my blueberries have to be frozen?
🙂
You don’t have to use buttermilk, you can add 1-2 tsp of lemon juice or vinegar to milk and let sit for 10 minutes. The blueberries can be fresh as long as you gently fold them into the batter. Love you!
Perfect! Thanks! Love you too.