Ingredients
Scale
- 2 1/4 c. sugar
- 1/2 c. vegetable oil
- 1 tbsp. lemon zest
- 1 stick butter, melted
- 4 large eggs
- 1 tbsp. vanilla extract
- 1/3 c. freshly squeezed lemon juice
- 5 c. flour
- 1 tbsp. baking powder
- 1.4 tsp. baking soda
- 1/2 tsp. salt
- 1 c. buttermilk
- 1/2 c. vanilla yogurt or sour cream
- 2 c. blueberries
- sugar for dusting on top
Instructions
- Preheat oven to 350 Degrees and line a 2-12 cup muffin tin with cupcake liners and set aside.
- In a large bowl, blend the sugar with oil and butter, Add the eggs in one at a time, then add the lemon zest, lemon juice, and vanilla extract. Carefully blend in a cup of flour a cup at a time. Once the flour is added, add the baking powder, soda, salt, and buttermilk. Muffin batter should be creamy. Fold in the yogurt or sour cream and the blueberries.
- Using a large ice cream scooper, scoop in the batter into the prepared cupcake pans. Dust the top of the muffins with sugar and place in the oven for 15-17 minutes. Let cool for 5 minutes before removing from the pan.