Bakery Style Lemon Blueberry Muffins

Directions

1. 1
   Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. In a mixing bowl whisk together flour, baking powder, baking soda, and salt for 20 seconds, set aside.
2. 2
   Add sugar to the bowl of an electric stand mixer, add lemon zest and using your fingertips rub zest with sugar for about 1 minute.
3. 3
   Place bowl on stand mixer, add butter and 1 Tbsp vegetable oil then fit mixer with a paddle attachment and whip mixture until pale and fluffy.
4. 4
   Mix in remaining 3 Tbsp vegetable oil. Blend in eggs one at a time.
5. 5
   Remove bowl from stand mixer.In a bowl or liquid measuring cup whisk together buttermilk, sour cream and lemon juice.
6. 6
   Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more. Fold in last 1/3 of the the flour mixture until nearly combined then fold in blueberries (batter should be combined at this point but don't over-mix, it will be thick and starting to fluff up). Divide batter among paper lined-muffin cups filling each cup heaped full (about a slightly heaped 1/3 cup in each. Use up all the batter), if using sanding sugar sprinkle evenly over tops of muffins (if doing the glaze instead you'll be adding this after baking).
7. 7
   Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 10 - 13 minutes longer until toothpick inserted into center comes out free of batter.
8. 8
   Remove from muffin pan and cool on a wire rack. If doing the glaze instead of the sugar topping, whisk together powdered sugar and lemon juice in a small bowl to blend well (you want it to be somewhat thin so add a little more lemon juice 1/2 tsp at a time as needed).
9. 9
   Brush over tops of warm muffins and let set at room temperature. Store muffins in an airtight container.Recipe source: Cooking Classy