Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18 Muffins
Preheat the oven to 375 degrees. Place baking cups into a cupcake pan.
In a large mixing bowl, add vegetable oil, granulated sugar, and brown sugar. Mix until combined.
Add in the eggs one at a time and mix on medium until incorporated.
Add in the lemon juice and zest and mix until combined.
Sift the flour, baking soda, and baking powder in a separate bowl.
Alternately add the flour and milk into the butter and sugar mixture. Start with the flour and end with flour. I did 3 parts flour and 2 parts milk. Make sure you turn the mixer on low so the flour doesn't poof up into your face.
Stir the blueberries in.
Fill the baking cups 3/4th full of batter. Sprinkle muffins with sugar.
Place into the oven. Bake for 15 minutes and then reduce the heat to 350 degrees. Let them bake for an additional 10 minutes or until done. Place a toothpick into the center of the muffins and if it comes out clean, the muffins are done. I would start checking them at 8 minutes.
Calories: 220kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 35mg | Potassium: 185mg | Fiber: 1g | Sugar: 20g | Vitamin A: 65IU | Vitamin C: 4.2mg | Calcium: 72mg | Iron: 1.2mg