* 3 cups all-purpose flour
* 3/4 teaspoon salt
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1 cup white granulated sugar
* 1 (1/2 cup) stick butter, softened
* finely grated zest from one lemon
* 2 tablespoons vegetable oil
* 2 large eggs
* 1 cup sour cream
* 1/2 cup milk
* 1/2 teaspoon lemon extract, optional
* 2 cups fresh blueberries
Add 1 cup white granulated sugar and 1 (1/2 cup) stick butter in a mixing bowl. Whisk well. Add 1 egg, and 2 tablespoons vegetable oil. Whisk well.
Add another egg, whisk well. Add 1 cup sour cream, some lemon zest and 1/2 cup milk in the bowl. Whisk well.
This is our wet mixture.
Add 3 cups all-purpose flour,
1 tablespoon baking powder,
1/2 teaspoon baking soda,
and 3/4 teaspoon salt into another bowl. Whisk well. This is our dry mixture.
Dump in half of the the dry mixture in the web mixture. Mix well. Then dump in the remaining dry mixture and the fresh blueberries.
Use the folding method to mix well. Then Scoop the mixture into muffin cups, just about to the top.
Bake in an oven at 375F for 30 minutes.