I decided to push the envelope and toss in 2 cups of blueberries!
Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.
Whisk flour, baking powder, baking soda, and salt in a small bowl.
Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.
Spoon batter into prepared muffin cups.
Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
Per Serving: 254 calories; protein 4.1g; carbohydrates 34.3g; fat 11.5g; cholesterol 45.4mg; sodium 272.3mg.
Eat healthy breakfast to continue the day had become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to take on the morning. Sugar is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and make keep you feel full all day , and not want likely grab a side food out of the vending machine before lunchtime.
Making fruit a morning habit is simple . Easy as put the sweetness in your fridge next to the milk or on the bench next to your cereal bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.