Coat the blueberries lightly with flour before adding to the batter or else the blueberries can sink to the bottom.
- 1/2 cup 1 stick(113 g) butter, softened at room temperature
- 1 and 1/8 cup 225g sugar
- 2 large eggs
- 2 tablespoons vegetable oil
- 3/4 cup 180ml sour cream or greek yogurt or thick yogurt
- 1/2 cup 120ml milk
- 2 teaspoons grated lemon zest or orange zest or vanilla extract
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries Ref notes
Preheat the oven to 375 degrees Fahrenheit/190 Degrees Celsius. Grease 18 muffin cups, or line with muffin liners.
Beat butter + sugar until light and fluffy, about 2 minutes. Add in eggs one by one and mix well after each addition. Add vegetable oil and mix. Now add sour cream + milk + zest and mix until smooth.
Add half the flour mixture into the wet ingredients until combined. Add remaining half of flour mixture and mix only until combined, but do not overmix.
Toss the blueberries in 2 tablespoons of flour, dust off the excess flour and add the blueberries into the batter. Fold in the blueberries with a spatula.
Spoon batter into muffin cups, a little more than 3/4 cups full.
Place this in the center rack of the preheated oven and bake until tops are golden and a skewer inserted into the center of a muffin comes out clean, approximately 25 minutes.
Let it stand for a minute or so and then transfer onto a wire rack to cool completely.
You can use other berries or fruits of your choice. Chop the fruits into small pieces before adding..
You can also use frozen berries. Do not thaw the berries before adding. Baking time could be an addition of 5 minutes.
For crisp edges, grease the cupcake pan and add the batter directly without the muffin liners.