Alice's Blueberry Lemon Muffins
Recipe type: Sweet Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
Lemon infused blueberry muffins.
  • 1 cup of sugar
  • 4 tablespoons butter, softened
  • 2 tablespoons vegetable oil
  • Zest of 1 lemon
  • ½ cup sour cream
  • 2 eggs
  • Juice of 1 lemon
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries
  • optional ¼ cup turbinado sugar/sugar crystals
  1. Preheat oven to 400 degrees F. In a medium mixing bowl, cream sugar, butter, oil, and lemon zest for 3 minutes until light in color and creamy on medium speed using a mixer. Add sour cream, eggs, lemon juice, and vanilla extract beating for 2 minutes. Add the flour, baking powder, and salt gently mixing everything for an additional minute until everything is fully incorporated, approximately 2 minutes. Batter will be nice and thick. Gently fold in the blueberries. Line a muffin tin with paper cups and pour batter ¾ full into each muffin cup. For prettier muffins, top each muffin with a sprinkle of turbinado sugar or sugar crystals. Bake for 12 minutes and then lower the oven temperature to 350 degrees F. Bake for an additional 12-15 minutes or until the center of the muffins springs back when touched.
Recipe by Savory Sweet Life at