Lemon Blueberry Muffins Recipe (with Video)

Preparation
1. Preheat oven to 375F (conventional) and prepare a muffin tray by lining 8 cups with butter (and liners if needed).
Making the Batter
1. Add lemon zest to the sugar in a large bowl and massage with your hands until it looks fluffy.
2. Add the melted butter, oil, and vanilla, and whisk for 1 minute.
3. Add the eggs one at a time and mix to combine. Whisk for another minute so the batter is more airy.
4. Sift in the flour, baking powder, baking soda, and salt. Fold gently with a rubber spatula until combined. The batter will be quite thick.
5. Add the sour cream and fold until combined. The batter will now be more pourable.
Adding the Blueberries
1. Add a spoon of batter into each muffin cup (8 total) - this will prevent the blueberries from sinking to the bottom.
2. Now fold the blueberries in the remaining batter.
Baking
1. Divide the batter evenly between the 8 cups.
2. Sprinkle generously with the cinnamon sugar mixture.
3. Bake at 375F for ~25 min or until a toothpick inserted in the center comes out with moist crumbs attached.
4. Enjoy!