Blueberry Muffins Recipe | Yummly

Blueberry Muffins

NUM'S THE WORD(9)
Weller: "delicious and easy to make! definitely a new favo…" Read More
11Ingredients
35Minutes
240Calories
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Ingredients

US|METRIC
  • 1 cup white sugar
  • 1 cup butter (melted & cooled)
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 cup sour cream (or plain yogurt)
  • 1 tablespoon lemon zest
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 2 cups blueberries (fresh or frozen to)
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    NutritionView More

    240Calories
    Sodium10% DV250mg
    Fat22% DV14g
    Protein6% DV3g
    Carbs9% DV27g
    Fiber4% DV<1g
    Calories240Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat7g35%
    Trans Fat0g
    Cholesterol50mg17%
    Sodium250mg10%
    Potassium60mg2%
    Protein3g6%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber<1g4%
    Sugars12g24%
    Vitamin A8%
    Vitamin C4%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(9)

    Weller 2 months ago
    delicious and easy to make! definitely a new favorite!
    Nancy Bowman 3 months ago
    It was ok. Not that lemony. Will not make them again.
    Kit H. 6 months ago
    Turned out great! Yes I would make it again. I did not modify the directions. Except made mine cupcake size pan instead of muffin pan and increased cooking time 5 minutes.
    Anna Dawn Hewitt 2 years ago
    I used orange zest instead of lemon zest. They turned out fine. I would add some nuts next time just to change it up. The recipe made 18 large muffins for me.
    Anita Cardona 2 years ago
    Delicious! I didn’t have sour cream or plain yogurt so I used Greek vanilla yogurt instead. They turned out great. They are soft and light.
    Humphreys 3 years ago
    This retired father/househusband made these with no problems. I did add chopped up walnuts. Plus I used pure vanilla extract and olive oil instead; in addition, I used whole wheat flour and better for bread blend 2 to 1 ratio. They were fantastic. The problem is they don't last long around our house.
    Jen 3 years ago
    This recipe made two dozen muffins and they taste delicious. I added about a tsp of lemon juice along with the zest and I think I’ll try a crumb top next time, but I definitely found my go-to muffin recipe!
    Kayleigh 3 years ago
    They turned out great!!! They’re so yummy.
    Erin B. 4 years ago
    Beautiful looking! Inside and out. Smelled fantastic. Everyone enjoyed! Followed the exact recipe. Must share

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