Blueberry and lemon muffins

Name: Blueberry and lemon muffins
Prep time: 15 min
Cook time: 22 min
Yield: 12 muffins
Cuisine: Québécoise
Ingredients: 2⅓ cups (approximately 580 mL) all-purpose flour; 2 teaspoons (10 mL) baking powder; ½ teaspoon (2.5 mL) salt; ½ teaspoon (2.5 mL) baking soda; 1 cup (250 mL) granulated sugar; ¼ cup (60 mL) unsalted butter, melted and cooled; ¼ cup (60 mL) vegetable oil; 2 tablespoons (30 mL) lemon zest; 2 large eggs, at room temperature; 1 tablespoon (15 mL) vanilla extract; ¾ cup (180 mL) sour cream; ¼ cup (60 mL) whole milk; 3 tablespoons (45 mL) lemon juice; 2 cups (500 mL) frozen blueberries, divided; Raw sugar, for topping (optional)

Preparation 15 min
Cooking 22 min
Servings 12 muffins
Freezing a

Ads

Blueberry and lemon muffins

2⅓ cups (approximately 580 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) baking soda
1 cup (250 mL) granulated sugar
¼ cup (60 mL) unsalted butter, melted and cooled
¼ cup (60 mL) vegetable oil
2 tablespoons (30 mL) lemon zest
2 large eggs, at room temperature
1 tablespoon (15 mL) vanilla extract
¾ cup (180 mL) sour cream
¼ cup (60 mL) whole milk
3 tablespoons (45 mL) lemon juice
2 cups (500 mL) frozen blueberries, divided
Raw sugar, for topping (optional)

Ads

Preparation

Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or spray each cavity with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
In another bowl, beat the sugar, melted butter, oil, lemon zest, eggs, and vanilla for 1 minute, until the mixture lightens slightly. I highly recommend using an electric mixer for this step. Then, incorporate the sour cream, milk, and lemon juice.
Place ¾ of the blueberries in a bowl. Sprinkle 1 tablespoon of the flour mixture over them and toss to coat evenly.
Pour the wet mixture into the remaining flour mixture. Stir just until the dry ingredients are moistened.
Gently fold in the floured blueberries.
Evenly distribute the batter among the 12 muffin cups, filling them well.
Press a few of the remaining blueberries onto the top of each muffin. Sprinkle with coarse sugar for a delightful crust.
Bake at 425°F (220°C) for 10 minutes. Then, reduce the temperature to 375°F (190°C) and continue baking for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Good luck not devouring them all at once!