Ingredients

The following ingredients have 4 Servings
  • 2 ¼ Cups All Purpose Flour
  • 2 ½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 Cup Sugar
  • 2 Eggs
  • ¼ Cup Buttermilk
  • ¼ Cup Sour Cream
  • 1/3 Cup Lemon Juice (about 2 lemons)
  • 1 teaspoon Vanilla
  • 1 teaspoon Lemon Extract
  • ¼ Cup Melted Butter
  • ¼ Cup Vegetable Oil
  • 2 Cups Frozen Blueberries
  • Sanding Sugar for Topping

Instruction

  • First set aside 2 tbsp of flour in a small bowl, then whisk together remaining flour, baking powder and salt in a medium size bowl and set aside.
  • With an electric mixer beat eggs until light and fluffy, add in buttermilk and sour cream and mix thoroughly.
  • Add in lemon juice, oil, melted butter, vanilla and lemon extract. Mix thoroughly.
  • Toss blueberries in 2 tbsp of flour until coated.
  • Add the dry ingredients gradually into the wet ingredients, mixing after each addition until well incorporated.
  • Fold in the blueberries until evenly distributed.
  • Let the batter rest for 30 min, unrefrigerated, lightly covered if desired.
  • After the batter has rested preheat the oven to 400. Place muffin wrappers in a muffin pan and fil ¾ of the way full with batter.
  • Sprinkle the tops with sanding sugar if desired.
  • Bake for 20-25 minutes or until light golden brown and a toothpick stuck in the center comes out clean.