Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C) and prepare a jumbo muffin pan by greasing it or lining it with muffin liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until just combined.
- In a separate bowl, blend the sour cream, melted butter, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture. Stir gently until just combined—don’t worry about a few lumps!
- Gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
- Divide the muffin batter into the muffin cups, filling each about three-quarters of the way full.
- Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, freeze muffins in a freezer-safe bag for up to three months. Thaw at room temperature or microwave to warm.