Blueberry Muffins

These are my quick fix school day breakfast muffins.  They are full of those super-food blueberries, brain food! 1 of these and a couple coffee's and I am out the door and feeling fine.

Ingredients:
4 tablespoons butter, softened
2 tablespoons vegetable oil
1 cup of sugar
zest and juice of 1 lemon or orange (I used orange)
2 eggs
2 tsp. of vanilla extract
1/2 cup of sour cream
2 cups of all purposeFlour
2 tsp. of baking powder
1/2 tsp. of salt
1.5 cups of fresh or frozen blueberries
1/4 cup turbinado sugar/sugar crystals

Directions:

1. Preheat oven to 350 degrees.  In a medium mixing bowl, cream butter, oil, lemon zest, and sugar for 3 minutes until light in color and creamy.
2. Add eggs, sour cream, lemon juice, and vanilla beating for an additional 2 minutes.
3. Add salt, baking powder, and all-purpose flour gently mixing everything for an additional minute until everything is fully incorporated, approx. 2 minutes. Batter will be nice and thick.
4. Gently fold in blueberries and pour batter into muffin tin lined with paper cups  3/4 full.
5. Top each muffin with a sprinkle of turbinado sugar or sugar crystals.
6. Bake for 30 minutes or until done.

Makes 12 regular sized muffins.