Lemon Blueberry Muffins

Steps

1. 1Preheat oven to 375°F (conventional) and prepare a muffin tray by lining 8 cups with butter (and liners if needed).
2. 2Add lemon zest to the sugar in a large bowl and massage with your hands until it looks fluffy.
3. 3Add the melted butter, oil and vanilla, and whisk for 1 minute.
4. 4Add the eggs one at a time and mix to combine. Whisk for another minute so the batter is more airy.
5. 5Sift in the flour, baking powder, baking soda and salt. Fold gently with a rubber spatula until combined. The batter will be quite thick.
6. 6Add the sour cream and fold until combined. The batter will now be more pourable.
7. 7Add a spoon of batter into each muffin cup (8 total) - this will prevent the blueberries from sinking to the bottom.
8. 8Now fold the blueberries in the remaining batter.
9. 9Divide the batter evenly between the 8 cups.
10. 10Sprinkle generously with the cinnamon sugar mixture.
11. 11Bake at 375°F for ~25 min or until a toothpick inserted in the center comes out with moist crumbs attached.
12. 12Enjoy!