Lemon blueberry muffins with sour cream

Name: Lemon blueberry muffins with sour cream
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12
Cuisine: Québécoise
Ingredients: 2 ⅓ cups (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) sugar; ¼ cup (60 ml) unsalted butter, melted and cooled; ¼ cup (60 ml) vegetable oil; 2 tablespoons (30 ml) lemon zest; 2 room-temperature eggs; 1 tablespoon (15 ml) vanilla extract; ¾ cup (180 ml) sour cream; ¼ cup (60 ml) milk; 3 tablespoons (45 ml) lemon juice; 2 cups (500 ml) frozen blueberries, divided; Raw sugar for topping

Preparation 15 min
Cooking 22 min
Servings 12
Freezing Absolutely

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Lemon blueberry muffins with sour cream

2 ⅓ cups (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) sugar
¼ cup (60 ml) unsalted butter, melted and cooled
¼ cup (60 ml) vegetable oil
2 tablespoons (30 ml) lemon zest
2 room-temperature eggs
1 tablespoon (15 ml) vanilla extract
¾ cup (180 ml) sour cream
¼ cup (60 ml) milk
3 tablespoons (45 ml) lemon juice
2 cups (500 ml) frozen blueberries, divided
Raw sugar for topping

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Preparation

Preheat the oven to 425°F (220°C). Line a 12-muffin tin with paper liners or spray each cavity with non-stick spray.
In a large bowl, mix flour, baking powder, salt and baking soda.
In another bowl, whisk sugar, melted butter, oil, lemon zest, eggs and vanilla for 1 minute, until the mixture lightens slightly. I strongly suggest using an electric mixer. Then mix in the sour cream, milk and lemon juice.
Place 3/4 of the blueberries in a bowl. Sprinkle 1 tablespoon (15 ml) of the flour mixture on top and toss to coat well.
Pour the liquid mixture into the remaining flour mixture. Stir just enough to moisten the dry ingredients.
Add the floured blueberries and gently fold in.
Divide the batter evenly among the 12 muffin molds, filling them well.
Press some of the remaining blueberries on top of each muffin. Sprinkle with raw sugar for a beautiful crust.
Bake at 425°F (220°C) for 10 minutes. Reduce the temperature to 375°F (190°C) and continue baking for 10 to 12 minutes, until a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes in the pan, then transfer to a rack to cool completely. Good luck not devouring them all at once!