Chef John’s Blueberry Muffins
A perfect recipe for blueberry muffins made with sour cream and extra blueberries. Great served slightly warm.
Set the oven to 375 degrees Fahrenheit (190 degrees C).
16 muffin tins should be greased or lined with paper liners.
In a large bowl, beat the butter and sugar for about 3 minutes, or until light and fluffy.
Add eggs and mix thoroughly.
Stir in the vegetable oil after adding it.
When the butter mixture is smooth, stir in the sour cream, milk, and lemon zest.
In a small bowl, combine salt, baking powder, and flour.
Mix the butter mixture and half of the flour mixture thoroughly.
Fold in the blueberries and the remaining half of the flour mixture to the batter just until combined.
Fill the prepared muffin cups with the batter.