Loading...

Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners.

In a large bowl, melt the unsalted butter. You can do this in the microwave in 30-second intervals until fully melted.

To the melted butter, add the vegetable oil, milk, sour cream, vanilla extract, and large eggs. Whisk all the wet ingredients together until well combined.

Add the all-purpose flour, salt, baking soda, granulated sugar, and baking powder directly into the same bowl with the wet ingredients. Gently mix with a whisk until just combined. Be careful not to overmix; a few lumps are okay.

In a separate small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins.

Gently fold the floured blueberries into the muffin batter using a rubber spatula until evenly distributed.

Using a cookie scoop or spoon, portion the batter generously into the prepared muffin liners, filling them almost to the top.

If desired, prepare the optional topping by combining the light brown sugar and ground cinnamon in a small bowl. Sprinkle a small amount of this mixture over the top of each muffin.

Bake the muffins in the preheated oven at 425°F for 5 minutes. This initial high heat helps create a good rise.

Reduce the oven temperature to 350°F (without opening the oven door) and continue baking for another 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners.

In a large bowl, melt the unsalted butter. You can do this in the microwave in 30-second intervals until fully melted.

To the melted butter, add the vegetable oil, milk, sour cream, vanilla extract, and large eggs. Whisk all the wet ingredients together until well combined.

Add the all-purpose flour, salt, baking soda, granulated sugar, and baking powder directly into the same bowl with the wet ingredients. Gently mix with a whisk until just combined. Be careful not to overmix; a few lumps are okay.

In a separate small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins.

Gently fold the floured blueberries into the muffin batter using a rubber spatula until evenly distributed.

Using a cookie scoop or spoon, portion the batter generously into the prepared muffin liners, filling them almost to the top.

If desired, prepare the optional topping by combining the light brown sugar and ground cinnamon in a small bowl. Sprinkle a small amount of this mixture over the top of each muffin.

Bake the muffins in the preheated oven at 425°F for 5 minutes. This initial high heat helps create a good rise.

Reduce the oven temperature to 350°F (without opening the oven door) and continue baking for another 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
