Ingredients
2½cupsall-purpose flour
1tspbaking powder
½tspbaking soda
½tspsalt
1cupgranulated sugar
2tbsplemon zest
4tbspbuttersoftened
4tbspvegetable oildivided
2largeeggs
½cupbuttermilk
½cupsour cream
3tbspfresh lemon juice
1⅔cupsfresh blueberries
1½tbspsparkling sugaror raw sugar
Preparation
Preheat oven to 425 degrees F. Line a 12-cup muffin pan with paper liners.
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt for 20 seconds. Set aside.
Add sugar to the bowl of an electric stand mixer, add lemon zest mix with a paddle attachment for 15 seconds.
Add butter and 1 Tbsp vegetable oil then whip the mixture until pale and fluffy. Mix in remaining vegetable oil.
Blend in eggs one at a time. Remove bowl from the stand mixer.
In a bowl or liquid measuring cup, whisk together buttermilk, sour cream, and lemon juice.
Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined.
Repeat process with flour and buttermilk mixtures once more. Fold in the last 1/3 of the flour mixture until nearly combined.
Fold in blueberries.
Divide batter among paper-lined muffin cups filling each cup heaped full. If using sanding sugar, sprinkle evenly over tops of muffins.
Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees F and continue to bake for 10 to 13 minutes longer until toothpick inserted into center comes out free of batter.
Remove from muffin pan and cool on a wire rack. Store muffins in an airtight container.
