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Moist Blueberry Muffins with Sour Cream (Yields 6)
Ingredients
  • 2 cup blueberries fresh or frozen; if frozen do not thaw
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ⅓ cup vegetable oil
  • 1 cup brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • ½ cup full-fat sour cream or plain Greek yogurt
  • ½ tablespoon all-purpose flour
  • ½ tablespoon lemon zest optional
  • ¼ cup granulated sugar for topping
Steps
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