Ingredients

The following ingredients have 24 Servings
  • 4 large eggs
  • 2 cups (400g) granulated sugar
  • 1 cup (237ml) vegetable oil
  • 1 tablespoon lemon zest 1 large lemon
  • 2 tablespoons fresh lemon juice from 1 large lemon
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (454g) sour cream
  • 4 cups (492g) all purpose flour
  • 2 cups blueberries (fresh or frozen, see note)
  • 3/4 cup (85g) powdered sugar
  • 2-4 tablespoons lemon juice

Instruction

  • Preheat oven to 375°F. Line muffin pans with paper baking cups. (This recipe makes about 34 muffins. Half the recipe for a smaller batch!)
  • Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix in lemon zest, juice, vanilla, baking soda, salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
  • Fill muffin cups 3/4 full.
  • Bake for 18-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
  • (The glaze is optional but adds another punch of lemon flavor.)
  • Make the glaze: whisk powdered sugar and lemon juice. Drizzle over muffins.
  • Muffins should be kept in an airtight container for up to 3 days or freeze them for up to one month.