Organic Lemon Blueberry Muffins!

This girl adores the combo of lemon and blueberries. It reminds me of summer, so on a gloomy winter day I’m all for it! I love finding organic blueberries at my local store in the wintertime. So easy!

2 1/2 cups (353g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup (220g) granulated sugar

1 – 2 Tbsp lemon zest

4 Tbsp (56g) butter, softened

4 Tbsp (60ml) vegetable oil, divided

2 large eggs

1/2 cup (120ml) buttermilk

1/2 cup (125g) sour cream

3 Tbsp (45ml) fresh lemon juice

1 2/3 cups (250g) fresh blueberries


1 1/2 Tbsp sparkling sugar/raw sugar or make a lemon glaze with 1/2 cup (62g) powdered sugar mixed with 1 Tbsp fresh lemon juice

Preheat oven to 425 degrees. 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 and using your fingertips rub zest with sugar for about 1 minute. Place bowl on stand mixer, add butter and 1 Tbsp vegetable oil then fit mixer with a paddle attachment and whip mixture until pale and fluffy. Mix in remaining 3 Tbsp vegetable oil. Blend in eggs one at a time. Remove bowl from 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 last 1/3 of the the flour mixture until nearly combined then fold in blueberries (batter should be combined at this point but don’t over-mix, it will be thick and starting to fluff up). Divide batter among paper lined-muffin cups filling each cup heaped full (about a slightly heaped 1/3 cup in each. Use up all the batter), if using sanding sugar sprinkle evenly over tops of muffins (if doing the glaze instead you’ll be adding this after baking). Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 10 – 13 minutes longer until toothpick inserted into center comes out free of batter. Remove from muffin pan and cool on a wire rack. If doing the glaze instead of the sugar topping, whisk together powdered sugar and lemon juice in a small bowl to blend well (you want it to be somewhat thin so add a little more lemon juice 1/2 tsp at a time as needed). Brush over tops of warm muffins and let set at room temperature. Store muffins in an airtight container.

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