1/2 Sugar 1/2 cup butter softened 2 large eggs 2 tablespoons vegetable oil 1 cup sour cream 1/2 cup milk tablespoon grated lemon zest 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 2 cups fresh blueberries Directions Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth. Whisk flour, baking powder, baking soda, and salt in a small bowl. Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined. Spoon batter into prepared muffin cups. Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
Peanut Butter Muffin
Ingredients 1/2 c. sugar 2 Tbsp butter room temperature 2 eggs 1/2 c. peanut butter 1 c. milk 2 c. all-purpose flour 1 Tbsp baking powder 1/2 tsp salt 1/2 c. peanut butter chips Instructions In a large bowl cream together the sugar, butter and eggs. Add peanut butter and milk and mix until combined. In another bowl sift together flour, baking powder, and salt. Mix into wet mixture until just combined. Stir in peanut butter chips. Divide evenly into muffin tin lined with muffin cups or greased. Fill each cup 2/3's full. Bake at 400 degrees for 15-17 minutes or until they test done.
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