Mini Blueberry Muffins

These mini blueberry muffins made with sour cream and lemon zest are moist, flavorful, and completely irresistible.

Flour

Whisk together flour, baking powder, baking soda, and salt.

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Whisk melted butter, vegetable oil, white sugar, brown sugar, lemon zest, and egg.

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Whisk sour cream, milk, and vanilla into wet ingredients.

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Fold the dry ingredients into the wet ingredients.

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Fold in the blueberries.

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Spoon batter into muffin pan.

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Bake muffins at 425°F for 4 minutes then at 350°F for 10-12 minutes.

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Click the Link Below for the Full Recipe

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Mini Blueberry Muffins

These mini blueberry muffins made with sour cream and lemon zest are moist, flavorful, and completely irresistible.

Click for Recipe

Flour

Butter

Blueberries

Vegetable Oil

B. Powder B. Soda Salt

Sour Cream

White + Brown Sugars

Lemon Zest

Milk

Egg

Whisk together flour, baking powder, baking soda, and salt.

Step 1

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Whisk melted butter, vegetable oil, white sugar, brown sugar, lemon zest, and egg.

Step 2

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Whisk sour cream, milk, and vanilla into wet ingredients.

Step 3

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Fold the dry ingredients into the wet ingredients.

Step 4

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Fold in the blueberries.

Step 5

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Spoon batter into muffin pan.

Step 6

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Bake muffins at 425°F for 4 minutes then at 350°F for 10-12 minutes.

Step 7

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Click the Link Below for the Full Recipe