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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 425 degrees F.
Step 2
Generously grease a jumbo 6-count muffin pan with butter or nonstick spray, or line with muffin liners. Set aside.
Step 3
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Set aside.
Step 4
Whisk the melted butter, oil, sugar, and eggs together until combined.
Step 5
Then whisk in the sour cream, milk, and vanilla extract. the mixture will be pale yellow.
Step 6
Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined.
Step 7
Use a whisk to get rid of any large lumps of flour, if needed. Avoid overmixing.
Step 8
The batter will be thick. Fold in the blueberries.
Step 9
Divide the batter between each muffin cup, filling all the way to the top.
Step 10
Sprinkle with coarse sugar, if desired.
Step 11
Bake at 425 degrees F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 25 to 30 minutes, or until the tops are lightly golden brown and centers are set.
Step 12
Stick a toothpick in the center of a muffin to test for doneness.
Step 13
If it comes out clean, the muffins are done.
Step 14
Allow to cool for 10 minutes in pan before serving.
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