Easy to make
Tender and fluffy
Full of blueberry flavor
Lemon Juice + Lemon Zest
Cream the eggs and sugar with an electric mixer. Add sour cream, vanilla extract, and vegetable oil to the egg mixture and mix.
In another bowl whisk flour, baking powder, baking soda, and salt. Sift flour mixture into batter gradually and mix with a whisk.
Add lemon zest and lemon juice to the batter. Fold in fresh blueberries and divide the batter evenly between cupcake liners.
Bake in a preheated oven at 425°F for 5 minutes. Reduce the oven temperature to 350°F. Bake for an additional 15–20 minutes or until the tops are golden brown.