|Yup, there are that many blueberries in this muffin. |
That is why it is so good!
- 6 Tbsp butter, softened
- 1/4 cup brown sugar
- 1 1/4 cup sugar, divided
- 2/3 cup + 1 1/4 cup flour, divided
- 1 1/4 tsp cinnamon
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 eggs, at room temp
- 1/2 cup sour cream
- 2 tsp vanilla
- zest of a lemon
- 3 cups blueberries
- Preheat your oven to 350 degrees.
- Line a muffin tin with paper muffin liners.
- Mix butter, brown sugar and 1/4 cup sugar together in a bowl until fluffy.
- I'm not exactly sure what fluffy mixed butter looks like but I guessed that once everything was combined and mixed for another few seconds that I had achieved fluffiness.
- Add 2/3 cup flour and cinnamon to the bowl and mix until it looks like a crumb topping.
- Set it off to the side of the room to use at the end of the recipe.
- Whisk together remaining flour, baking powder, baking soda, and salt in a bowl.
- In a different bowl, whisk together the vegetable oil, remaining sugar, eggs, sour cream, vanilla, and lemon zest until well combined.
- Pour the batter into the dry ingredients, mixing just until combined.
- Fold in the blueberries.
- Distribute the blueberry batter evenly in the muffin tin.
- Sprinkle the topping made at the beginning of the recipe all over the batter.
- Bake for about 30 minutes.
- Let the muffins cool in pan for 10 minutes and then pull them out of the pan to finish cooling.
- If you serve the muffins warm, they will most likely not come out of the liners cleanly, but with that being said, I cannot advise against a nice warm muffin.