Baking Instructions

• Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray each cavity with nonstick baking spray.
• In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
• In a medium mixing bowl, whisk together the sugar, butter, oil, lemon zest, eggs, and vanilla for about 1 minute until lightened in color. Whisk in the sour cream, milk, and lemon juice.
• Place 1¼ cup of the blueberries in a medium mixing bowl. Sprinkle 2 teaspoons of the flour mixture over the blueberries. Gently toss to combine.
• Pour the wet mixture into the remaining flour mixture and gently fold together with a spatula until only a few dry streaks of flour remain. Gently fold the blueberry mixture into the batter.
• Divide the batter equally amongst the 12 muffin cups. (The cups will be completely full and slightly mounded.)
• Press a few of the remaining blueberries into the top of each muffin. Sprinkle more granulated sugar on top if desired.
• Bake for 10 minutes, then decrease the oven temperature to 375°F and continue to bake for another 10 to 12 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the pan for 5 minutes then place them on a wire rack to cool completely.