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| Chef John's Blueberry Muffins Recipes |
- PREP 15 mins
- COOK 30 mins
- READY IN 45 mins
Ingredients
Original recipe makes 16 muffins
- 1 cup white sugar
- 1/2 cup butter, softened
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 cup sour cream
- 1/2 cup milk
- 1 tablespoon grated lemon zest
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups fresh blueberries
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
- Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.
- Whisk flour, baking powder, baking soda, and salt in a small bowl.
- Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.
- Spoon batter into prepared muffin cups.
- Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
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